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Green Bean and Potato Salad with Herbs and Anchovies

Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 8

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.


  • 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


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).