Directions1. Cook potatoes in boiling salted water until tender but not mushy. Cool and quarter and transfer to large bowl.
2. Add green beans, tomatoes, olives, parsley, salt, and pepper. Pour 1/2 cup of the vinaigrette over vegetables and toss gently but well. Transfer mixture to a large serving platter.
3. Arrange the hard-cooked egg quarters around the edge of the platter. Flake the tuna over the salad and arrange the anchovy fillets, if you use them, in a lattice pattern over the tuna. Drizzle with additional vinaigrette and serve at room temperature.