Young Green Bean, Anchovy And Potato Salad

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1 pound young green beans, cut into 2-inch lengths


1 pound medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 medium tomatoes, seeded and coarsely chopped

1/2 cup brine-cured black olives, such as Calamata, Gaeta or Niçoise, pitted

1 medium red onion, halved lengthwise and thinly sliced crosswise

2 tablespoons fresh lemon juice

1/2 teaspoon dried oregano, crumbled

Freshly ground pepper

4 large hard-cooked eggs, halved

6 large anchovy fillets (see Note)

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