Christina Dodd's Niçoise Salad - Daughter of Montague

Ingredients

• Six small red potatoes, cut in half and simmered until just done. Pour some of the dressing over hot potatoes and place in refrigerator until cold.
• 4 eggs, hardboiled, cooled, peeled and sliced in half.
• 8 ounces green beans, blanched briefly (3-4 minutes) and immediately plunged into ice water. When cool, place them on a paper towel.
• 8 cherry tomatoes
• 1/2 cup nicoise olives or other black briny olive
• About 5 radishes, sliced
• Red or yellow bell pepper
• You can use anchovies if you wish on the salad or crushed in the dressing … but I use anchovies sparingly since so many people don’t like them!