Ingredient
1/2 pound new potatoes, quartered
1/4 cup chopped fresh parsley
1/4 cup pitted nicoise olives
1/2 minced onion
1 (5 oz) can tuna
1/3 lb fresh green beans – rinsed, trimmed and blanched
1/2 pound mixed salad
1 cup lemon vinaigrette
3 hard-boiled eggs, quartered
3 roma (plum) tomatoes, thinly sliced
1 tablespoon capers
4 anchovy fillets
Preparation!
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but firm, about 15 minutes. Drain and let cool.
In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate 2 to 4 hours.
In a large bowl, mix the vegetables with the dressing and add the chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.