A recipe from Sonja and Dietger Eickelkamp, Sankt Augustin
Small French potatoes, not at all boiled but not soft, and cut into small slices. Gabriella\'s salad dressing to pour over. Pour a little warm chicken broth over them and wait until the potatoes can absorb the taste of the ingredients. Season to taste with salt and pepper. (Lukewarm tastes best.)
One lettuce large, washed and dried, 1-2 cups of French potato salad, 4 large firm ripe tomatoes, quartered, 3 hard-boiled eggs, quartered, 200g canned tuna (preferably in olive oil) drained and cut into pieces, 1/2 cup black olives, 8-12 anchovy fillets, drained, 2 cups green beans (blanch for 10-15 minutes), 3 tablespoons finely chopped parsley, 50-100 ml Gabriella\'s salad dressing
Line a large glass salad bowl with lettuce and spread the potato salad on the bottom of the bowl. On top of this you arrange the tomato quarters, egg quarters, pieces of tuna, olives, anchovies and the green beans in an attractive pattern of concentric rings, wedges or stripes. Pour Gabriella\'s salad dressing over the salad, sprinkle with parsley and serve immediately.