French Potato and Green Bean Salad

French Potato and Green Bean Salad
Recipe Date:
March 16, 2022
Serving Size:
Cook Time:
Imperial (US)
  • 2 lbs medium potatoes, like yukon gold
  • salt and pepper
  • 1 bay leaf
  • 1 large thyme sprig
  • 3 garlic cloves, smashed to a paste with a little salt
  • 1 tbsp chopped anchovy
  • 1 tbsp chopped capers
  • 2 tsps dijon mustard
  • 4 tbsps white wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 lb small french beans, or small romano or wax beans
  • 4 large eggs
  • 1 tbsp thinly sliced chives
  • 2 tbsps roughly chopped basil
  • 7 anchovy fillets, optional, for garnish
  • 8 ozs arugula, optional

Tasting notes: We love having lunch outside in summer and a great summer salad paired with Rosé is our idea of a perfect summer lunch. The bright acid on the wine balances the bold dressing.

Serena's tips: This definitely serves 8 - 12 people as a side dish. Make the eggs in advance to cut down on the day of cooking time.


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Recipe courtesy of David Tanis for the New York Times. Photo courtesy of Karsten Moran for The New York Times.