Vinaigrette potato salad
2 lb red potatoes
1/2 lb green beans
2 Tbsp chicken of fish stock
2 Tbsp white wine
1/4 tsp salt
2 Tbsp white wine vinegar or sherry vinegar
6 Tbsp olive oil
1 pinch dry mustard
1 green bell pepper, roasted
1 red bell pepper, roasted
2 tomatoes
1 head leaf lettuce
1/4 c sherry vinegar
1/4 c olive oil
1/4 inch anchovy paste
1 clove garlic, pressed

Boil the potatoes and beans in lightly salted water until tender. Both should remain slightly crunchy. While the potatoes are still hot, slice them 1/8 inch thick. Arrange the slices in a bowl and pour over them the wine and stock. Sprinkle the salt over the potatoes. Let stand while the liquid is absorbed. Put the green beans in the bowl. Mix together the vinegar, olive oil, and mustard. Pour this over the beans and potatoes and shake the bowl to mix. Refrigerate until chilled.

When ready to serve, spread out the lettuce leaves on a plate. Arrange the potatoes and beans over them. Skin the peppers and slice them into thin strips. Arrange these over the salad together with wedges cut from the tomatoes. Mix together the anchovy paste and garlic. Gradually stir in the sherry vinegar. Add the olive oil and shake or beat until well mixed. Pour dressing over the salad.