Provencal Beef Salad
In a kettle, cover new potatoes with cold, salted water, bring water to boil and cook potatoes for 15 minutes or until just tender-- cool and cut into 1" cubes.
In a large ceramic or glass bowl, combine potatoes and anchovy vinaigrette and toss several times. Marinate at least 3 hours or overnight.
Add to the bowl roast beef, cherry tomatoes, scallions, capers, remaining parsley leaves, olives, and salt and pepper to taste. Combine salad well and serve on romaine lettuce leaves.
Picnic Basket from Kim's Whim