1/2 cup Nicoise olives
2 pounds golden flesh potatoes – (about 6 medium)
1 pound sliced cooked chicken
3/4 pound green beans – trimmed and cooked crisp-tender
4 hard-cooked eggs – quartered
In 2-quart saucepan cook potatoes, covered, in about 1 inch boiling water until just tender, about 30 minutes. Meanwhile, prepare Nicoise dressing. Slice hot potatoes 1/4-inch thick. In large bowl toss potatoes with half of the dressing, Cover and chill. Line serving platter with lettuce. Arrange marinated potatoes, chicken, beans, tomatoes, olives and eggs on lettuce. Pass remaining dressing separately.