Salade Niçoise

Potatoes-1 pound.
String Beans-1 pound.
Tomatoes-4 medium.
Anchovy Filets-6.
Olives-green 12, pitted.
Hard Boiled Eggs-3.
Vinaigrette Dressing.

Cook the potatoes in salted water and cool. Peel the potato shins off. Dice into bite size pieces. Boil the green beans in salted water and chop into pieces. Mix the potatoes and string beans with the vinaigrette. Place all the other vegetables on top. I usually cut the eggs and tomatoes into quarters and the olives in half. If you like you can flake some fresh cooked Tuna or from the can over the salad. Sprinkle with a little salt and pepper. Yumm. Serve with some crackers and a rose wine

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