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Dressing:
Salad:
Make Dressing:
Whisk in 1 tsp. each of parsley, basil and marjoram. Season dressing to taste with salt and pepper.
Make Salad:
Steam potatoes until just tender, approximately 12 minutes. Transfer to large bowl.
Assembly:
Pour half of warm dressing over potatoes and toss to coat. Mound warm potatoes in center of platter. Toss beans and remaining dressing in same bowl. Arrange beans around potatoes. Sprinkle with onion, all olives, capers, and remaining herbs. Serve warm or at room temperature.
Poster's Notes:
These potatoes are steamed which seems to keep them more intact then when boiled.
Posted by Beth Levine Chaitman
Nutritional Info Per Serving: N/A
2/3 cup olive oil
1/4 cup white wine vinegar
2 tbsp. shallots, minced
4 anchovies, minced
2 tsp. fresh parsley, chopped
2 tsp. fresh basil, chopped
2 tsp. fresh marjoram, chopped
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
Yukon Gold potatoes, unpeeled, cut into 1/2" cubes
1/2 cup red onion, chopped
1/2 cup green olives, pitted, halved
1/2 cup Nicoise olives, pitted, halved
1/4 cup capers, drained
Mix olive oil, white wine vinegar, minced shallots, and minced anchovies in medium glass bowl.
Cook all beans in large saucepan of boiled salted water until crisp-tender, approximately 5 minutes. Drain. Rinse under cold water; pat dry. (Dressing and beans can Be prepared 1 day ahead. Cover separately and refrigerate. Let beans stand 2 hours at room temperature before continuing.)
Heat dressing in microwave just until warm, approximately 30 seconds.
I use anchovy paste instead of anchovies.