(Adapted from NY Times)
This recipe is a fresh take on the traditional midwestern potato salad.
Plus it includes another locally available veggie this time of year - green beans.
This recipe includes about half of the ingredients of a classic French Nicoise salad but has the light and flavorful dressing to make this exciting and delicious.
Ingredients:
2 pounds yellow potatoes
salt and pepper
1 bay leaf
1 large sprig of thyme
3 garlic cloves, smashed into a paste
1 tablespoon chopped capers
1 tablespoon chopped anchovy (I don't include this and it's still excellent!)
2 teaspoons Dijon mustard
4 tablespoons white wine vinegar
1/2 cup extra virgin olive oil
1 pound green beans, thinly sliced lengthwise
4 large eggs
1 tablespoon thinly sliced chives
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped basil
Directions:
Bring a large pot of salted water to boil. Add whole potatoes, bay leaf, and sprig of thyme. Cook at a rapid simmer until potatoes are firm but easily pierced with a knife, about 30 minutes. Remove and let cool until cool enough to handle.
While the potatoes are cooking, make the vinaigrette. In a small bowl, stir together the garlic, anchovy, capers, mustard, and vinegar. Slowly whisk in olive oil and season to taste with salt and pepper. Whisk again before using if the dressing separates.
When potatoes are cool, remove the skins with a paring knife and carefully cut into pieces 1/4 inch this, or slightly thicker. put the slices in a low bowl, reason lightly with salt and peppers, 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 and thinly slice lengthwise, or if you have small French haricots verts, you can use them whole. Simmer in salted water until firm-tender, about 3-4 minutes, then cool under running water and pat dry.
To cook the eggs, choose your favorite way to hard boil - either in a pot of water or my favorite way - in the instant pot. Peel your hard-boiled eggs. Cut each egg in half and season lightly with salt and pepper.
When ready to serve, reason the beans with salt and pepper, then dress with the remaining vinaigrette.
Combine the dressed beans and potatoes, using your hands to todd, and pile onto a platter. Sprinkle with chives, parsley, and basil, and arrange the eggs over the top.
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