Instructions: 1. Place potatoes and salt in large pot; fill with cold water to cover. Heat to a boil; simmer potatoes until tender, about 18 minutes. Add green beans; cook 2 minutes. Drain; set aside to cool slightly. Cut potatoes into quarters. Place potatoes, beans, tuna, tomato, anchovy and olives in large bowl; toss to combine. Set aside.

2. Whisk together vinegar, parsley and mustard in small bowl; slowly whisk in oil. Whisk in shallot, and salt and pepper to taste. Pour over potato mixture; gently toss to coat. Garnish with eggs.

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