1 lb. well scrubbed new potatoes 2 lbs. cooked green beans 10 very ripe Italian plum tomatoes, washed and quartered 1 sm. peeled and thinly sliced purple onion 1/2 c. Nicoise olives
1/4 c. chopped Italian parsley V8 tsp. salt 1 tsp. freshly ground pepper 6 shelled and quartered hard-boiled eggs 11/2 c. chopped cooked chicken
Cook potatoes in boiling salted water until tender, not mushy, about 10 minutes. Cool potatoes and cut into quarters. Place in large bowl. Add green beans, tomatoes, onion, olives, parsley, salt and pepper. Pour dressing over vegetables and gently toss until vegetables are coated. Transfer mixture to a large serving platter. Arrange hard-boiled eggs around the edge of the platter. Arrange chicken over the salad. Drizzle additional dressing and serve at room temperature.