Salade Nicoise - cooking recipe

Ingredients

8 new potatoes, well scrubbed (about 1 lb.)
2 lb. green beans, cooked
10 very ripe Italian plum tomatoes, washed and quartered
1 small purple onion, peeled and thinly sliced
1/2 c. Nicoise olives
1/4 c. chopped Italian parsley
pinch of salt
1 tsp. freshly ground black pepper
3/4 c. Our Favorite Vinaigrette
6 hard-cooked eggs, shelled and quartered
12 oz. canned oil packed white tuna, well drained
2 oz. anchovy fillets (optional)

Preparation

Cook potatoes in boiling salted water until tender, but not mushy, about 10 minutes.
When cool enough to handle, quarter the potatoes and transfer them to a large bowl.
Add green beans, tomatoes, onion, olives, parsley, a pinch of salt and the pepper. Pour 1/2 cup of the Vinaigrette over vegetables and toss gently but well.