Servings: four as a light lunch or six as a side dish.
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For a dressier presentation, make the potato salad with only the scallions, olives, and feta. Then dress the beans, artichokes, and peppers individually (you’ll need a double batch of dressing). Line each plate with a few leaves of bibb lettuce drizzled with dressing, and arrange all the elements artfully on top. If you like, add a bit of canned tuna or cooked chicken.
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