Salade Nicoise - cooking recipe

Ingredients

1 medium size all-purpose potato
1/4 lb. green beans, trimmed
1 (6 1/2 oz.) can water packed light tuna, drained and flaked
1 small red onion, sliced thin
1 medium size ripe tomato, cored and cut into 1-inch cubes
1 medium size sweet green pepper, cored, seeded and sliced lengthwise into strips about 1/4-inch wide
6 medium size pitted ripe olives, coarsely chopped
1 c. low-sodium chicken broth
1/4 c. white wine vinegar
2 Tbsp. lemon juice
2 Tbsp. olive oil
1 clove garlic, minced
1/2 tsp. Dijon or spicy brown mustard
1/4 tsp. black pepper
1 anchovy, chopped fine (optional)
1 medium size head red leaf or other lettuce
1 large hard-cooked egg whites, chopped

Preparation

Place the potato in a small heavy saucepan.
Add enough unsalted water to
cover
and
bring to a boil over moderately high heat.\tCover
and
cook until the potato is tender, about 20 minutes; drain.
Let
stand
until\tcool
enough to handle. Peel the potato, cut
it into 1/2-inch cubes and place it in a large bowl.