Green Bean and Potato Salad with Herbs and Anchovies
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).