FRENCH POTATO AND GREEN BEAN SALAD
If this sounds like a pared-down salade niçoise, it is. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size potatoes in their skins. Peel, slice and dress them while they are still slightly warm. You can even do the work in advance and then assemble it all just before serving. Authentic, traditional or somewhere in between, maybe we'll just call this a potato salad with a southern French accent and let it go at that.
Provided by David Tanis
Categories salads and dressings
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.
- While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
- When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.
- Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.
- To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper.
- When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.)
- Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. Dress the arugula and send it to the table separately.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 681 milligrams, Sugar 4 grams, TransFat 0 grams
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Saeed adnan
[email protected]I would definitely recommend this salad to anyone looking for a new and exciting side dish.
Muhammad Munir
[email protected]I followed the recipe exactly, and the salad turned out perfectly. It was so flavorful and satisfying.
Josh Jones
[email protected]This salad is a great way to use up leftover potatoes and green beans. It's also a great make-ahead dish, so it's perfect for busy weeknights.
Faarah mohamud Mohamed
[email protected]I'm always looking for new and exciting potato salad recipes, and this one definitely fits the bill. The green beans add a nice twist, and the dressing is so flavorful.
Intikhab Dalvi
[email protected]This salad is delicious and healthy. It's a great way to get your daily dose of vegetables.
Eyas Ziadah
[email protected]I love the simplicity of this salad. It's made with just a few fresh ingredients, and it's so flavorful. I often make a double batch so I have leftovers for lunch the next day.
Stacy
[email protected]This salad is a great way to use up leftover potatoes and green beans. It's also a great make-ahead dish, so it's perfect for busy weeknights.
Vuyo Songca
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. It's so versatile, and you can easily adjust the ingredients to your liking. I often add some chopped bacon or hard-boiled eggs for extra protein.
Uzair ullah Yousafzai
[email protected]This salad is the perfect summer side dish. It's light and refreshing, and it goes with just about anything. I especially love it with grilled chicken or fish.
Raushan Tiger
[email protected]I'm not usually a fan of green beans, but this salad changed my mind. The potatoes and dressing were so flavorful, and the green beans added a nice crunch. I'll definitely be making this again.
Saqibshah khan
[email protected]This salad was a hit at my last party! I loved the combination of flavors and textures, and it was so easy to make. I will definitely be making this again.