Potato Salad Nicoise - cooking recipe

Ingredients

4 medium potatoes
1 (7 3/4 oz. ) can artichoke hearts
1 small red onion, sliced
1 small green pepper, sliced
1 c. cherry tomatoes
1/4 c. pitted ripe olives
Vinaigrette Dressing
leaf lettuce
3 eggs, hard-boiled
1 (2 oz.) can anchovy fillets
1/4 c. snipped parsley

Preparation

In a covered saucepan, cook potatoes in boiling, salted water for 25 to 30 minutes or until tender; drain well.
Peel and cube potatoes and add next 5 ingredients.
Toss with Vinaigrette Dressing.
Cover.
Chill several hours or overnight, stirring gently once or twice.