Directions

1. Leach the potassium from the potatoes as follows:
   • Peel the potatoes
   • Cut into strips (1.2 cm x 1.2 cm) or dice (2 cm x 2 cm x 2 cm)
   • Boil in water (1.5 L) for 8 minutes
   • Drain potatoes
   • Add clean water (1.5 litres) and soak for 12 hours.
2. Heat a skillet with a little bit of oil until it’s quite hot, then place the sliced potatoes in the pan.
3. Let them cook for a minute or two until the potatoes are lightly browned, then remove them from the pan and transfer to a bowl.
4. Bring the water back to a boil, and add the green beans. Blanch for two minutes, then drain and either shock them a bowl of ice water or just rinse with very cold water to stop the cooking. Then drain and dry them with paper towels and set aside.
5. Combine the oil, vinegar, mustard, garlic, anchovies and chopped chives in a blender. Process until smooth. Season with black pepper.
6. Place the salad greens in a bowl. Drizzle two tablespoons of the dressing and toss to coat. Shake off any excess dressing. Now arrange the greens on four serving plates or one large platter. Distribute the potato halves equally, with the browned sides facing up.
7. Toss the green beans with enough dressing to lightly coat them, and arrange them on the serving plates or platter.
8. Now divide the tuna and place it in the center of plates. Arrange the hard-boiled egg quarters, then garnish with the fresh parsley and serve.
9. Enjoy!