Provencal Potato Salad
Provencal Potato Salad Preparation
In a pot of boiling salted water, blanch the haricots verts for 3 to 5 minutes, until barely tender. Drain and immerse into icy water for 5 minutes. Drain again.
In a large bowl, combine the haricots verts with the potato salad, tuna, capers, tomatoes, onions, olives, eggs and anchovy fillets. Serve at room temperature.
This is a wonderful summer afternoon lunch. It is a breeze to prepare and requires no last-minute cooking to serve for a party. In fact, it tastes better if it has an hour or so to sit for the flavors to soak into the potatoes.
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