FRENCH POTATO AND GREEN BEAN SALAD
Steps:
- 1.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. 2.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. 3.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. 4.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. 5.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. 6.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.) 7.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.
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Zuhaib Alam
[email protected]I love the combination of flavors and textures in this salad.
Shambhu Panday
[email protected]This salad is a great make-ahead dish for potlucks or picnics.
D Ə W D R O P
[email protected]I've made this salad several times and it's always a crowd-pleaser.
Ben Davis
[email protected]This salad is so easy to make and it's always a hit with my family.
Veronica Azevedo
[email protected]I'm not a big fan of potato salad, but this one is really good!
Thandolwethu Cabadiya
[email protected]This salad is a great way to use up leftover potatoes and green beans.
rasaraj tamang
[email protected]I made this salad for a party and it was a huge success! Everyone loved it.
Marlene Marlene
[email protected]This salad is delicious! The dressing is tangy and flavorful, and the potatoes and green beans are cooked perfectly.
AmeerHyder Buledi
[email protected]I love this salad! It's so simple to make, but it's always a hit with my friends and family.
Written skills
[email protected]This salad is so refreshing and flavorful. It's the perfect side dish for a summer barbecue.
Corbyn
[email protected]I'm not usually a fan of potato salad, but this one is amazing! The green beans add a nice crunch and the dressing is perfect.
Concillia Chituu
[email protected]This salad is a great make-ahead dish. You can make it the night before and it will still be delicious the next day.
Ali Pathan
[email protected]This salad is so easy to make, but it looks and tastes like it came from a fancy restaurant.
Bean Bean
[email protected]I love the tangy dressing on this salad. It really brightens up the flavors of the potatoes and green beans.
Alivia Taylor
[email protected]This salad is a great way to use up leftover potatoes and green beans. It's also a healthy and refreshing side dish.
Ateca Mataitoga
[email protected]I've made this salad several times and it's always a crowd-pleaser. It's so easy to make and the leftovers are even better the next day.
Arif Duaa
[email protected]This salad was a hit at my last potluck! Everyone loved the unique combination of flavors and textures.