Provencal Potato Salad

A friend served this at dinner alongside a simple piece of salmon.  It made the perfect, complete side dish.  It can work with so many things and could make a complete meal when adding the tuna.  She did not put in the tuna, eggs or anchovies.  I know I will make this


Ingredients
1/2 lb haricots verts, stems removed
1 recipe French Potato Salad
1 6 oz can tuna, drained and flakes (optional)
1/2 c capers, drained
1 c halved cherry tomatoes
1/2 c small diced red onion
1/2 c black olives, pitted (like a nicoise)
6 hard cooked eggs, peeled, quartered (optional)
6 anchovy fillets (optional)

Directions
1.  In a pot of boiling slated water, blanch the haricots vets for 3-5 minutes, until barely tender.  Drain and immerse into ice water for 5 minutes.  Drain again.
2.  In a large bowl combine the haricots vets with the potato salad, tuna, capers, tomatoes, onions, olive, eggs, and anchovies.
3.  Serve at room temperature.