Green Bean and Potato Salad with Herbs and Anchovies
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Prep Time: 30 minutes
Cook Time: 15 minutes
Look for anchovies packed in oil in small jars, which typically offer better flavor and texture than the canned options. This pungent Italian-inspired dressing would also complement sliced tomatoes, grilled squash or eggplant, or a pasta salad with cherry tomatoes.
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- Salt, to taste, plus 1 1/4 tsp.
- 1 lb. green beans
- 3 lb. small potatoes, preferably Yukon Gold
- 6 olive oil-packed anchovy fillets
- 2 small shallots
- 1 large garlic clove
- 1/2 tsp. sugar
- 1 tsp. Dijon mustard
- 1/2 cup fresh basil leaves
- 1/2 cup fresh tarragon leaves
- 1/2 cup fresh flat-leaf parsley leaves
- 6 Tbs. white wine vinegar
- 3/4 cup olive oil
- 1/4 tsp. freshly ground pepper
Directions:Bring a saucepan of salted water to a boil over high heat. Add the green beans and cook until bright green and just crisp-tender, about 4 minutes. Drain the beans in a colander, rinse under cold running water and drain again.
In the same saucepan, combine the potatoes with water to cover by 1 inch and bring to a boil over high heat. Reduce the heat to medium, cover partially and simmer until the potatoes are just tender when pierced with a knife, 8 to 10 minutes. Drain and let cool. Cut the potatoes into thick slices or small chunks. Transfer to a large bowl.
In a food processor, combine the anchovies, shallots and garlic and pulse until minced. Add the sugar, mustard, basil, tarragon, parsley, vinegar and olive oil and process until a relatively smooth dressing forms, about 10 seconds.
Add about three-fourths of the dressing to the warm potatoes and toss well to coat. Add the green beans, the remaining dressing, the 1 1/4 tsp. salt and the pepper. Toss well and serve. Serves 6 to 8.
Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).