|Olive oil||3⁄4 Cup (12 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Finely chopped chives||2 Tablespoon|
|Finely chopped parsley||2 Tablespoon|
|Boiling potatoes||4 Large|
|Boiling salted water||1 Cup (16 tbs) (As Required)|
|Green beans||1 1⁄2 Pound|
|Hard cooked eggs||3|
|Pitted extra large ripe olives||1⁄2 Cup (8 tbs)|
|Canned white albacore tuna||7 Ounce, drained (Solid pack)|
For dressing, shake together oil, vinegar, salt, pepper, chives, and parsley; chill.
Cook unpeeled potatoes in boiling, salted water 20 minutes, or until tender; cool immediately under cold water; peel and slice.
Pour over just enough dressing to coat slices, mix lightly.
Cover; chill at least 2 hours.
Cut offends of beans and cut into 1 1/2-inch lengths; cook in boiling, salted water about 15 minutes or until crisp-tender; drain and cool immediately with cold water.
Drain well again, then turn into a bowl and coat lightly with dressing.
Cover and chill at least 2 hours.
Select a rimmed platter or large, shallow bowl and mound potato salad down the center.
Arrange marinated green beans on each side.
Peel tomatoes and cut in wedges.
Quarter the hard-cooked eggs and alternate the egg quarters and tomato wedges beside the green beans.
Criss-cross the anchovy fillets across the top of the potatoes.
Garnish with olives and sprinkle with capers.