3 small red potatoes, scrubbed
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
7 tablespoons extra virgin olive oil
2 cups cleaned and dried mixed lettuces or sorrel leaves
3 hard boiled eggs, peeled and quartered
1/2 small red onion, peeled and thinly sliced
1 cup cherry tomatos, cut in half
1 cucumber, sliced
½ cup green beans, blanched & chopped
12 Niçoise olives
1 1/2 tablespoons capers
6 anchovy filets (optional)
1 6-ounce can tuna, drained

Place the potatoes in cold salted water in a medium pan and bring to a boil. Simmer until tender, about 15 minutes, then cool, peel, and quarter.  Combine the vinegar and mustard in a small bowl. Add salt and pepper and mix well. Stirring constantly, pour in the oil in a steady stream. Dress the quartered potatoes with about a tablespoon of dressing.  Place the salad greens in a large salad bowl. Add salt and pepper and enough dressing to lightly coat the greens (all but about 2 tablespoons). Toss, mixing well. Arrange the eggs, onions, tomatoes, cucumber, green beans, olives, capers, anchovies, and tuna over the greens. Sprinkle the eggs, onions, and tomatoes with salt. Pile onto baguettes and serve, drizzled with additional dressing.