GREEN BEAN & POTATO SALAD WITH HERBS & ANCHOVIES

serves 6–8
1 lb (500 g) green beans
3 lb (1.5 kg) small potatoes,
preferably Yukon gold
6 olive oil–packed anchovy fillets
2 small shallots
1 large clove garlic
1⁄2 tsp sugar
1 tsp Dijon mustard
1⁄2 cup (1⁄2 oz/15 oz) fresh basil leaves
1⁄2 cup (1⁄2 oz/15 oz) fresh tarragon leaves
1⁄2 cup (1⁄2 oz/15 oz) fresh flat-leaf
parsley leaves
6 Tbsp (3 fl oz/90 ml) white wine vinegar
3⁄4 cup (6 fl oz/180 ml) olive oil
Salt and freshly ground pepper
Bring a saucepan of salted water to a boil.
Add the green beans and cook until bright
green and just tender-crisp, about 4 minutes.
Drain the beans in a colander, rinse under
cold running water, and drain again.
In the same saucepan, combine the potatoes
and water to cover by 1 inch (2.5 cm) and
bring to a boil. Reduce the heat to medium,
cover partially, and simmer until the potatoes
are just tender when pierced with a knife,
8–10 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 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,
11⁄4 tsp salt, and 1⁄4 tsp pepper. Toss well
and serve.