Preparation / Directions:
Boil the potatoes in salted water. Remove the tips and strings, if any, from the beans and boil them separately. Drain the potatoes and, while they are still hot, remove the skins. Cut the potatoes into slices and put them in a large salad bowl. Drain the beans and add them to the bowl. Finely chop the capers. Blend the oil, vinegar and capers and season with salt. Dress the potatoes and beans, still hot, with the sauce. Decorate with thin slices of tomato and hard-boiled egg.
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