French Potato and Green Bean Salad

1. Cook Potatoes

Place the medium potatoes in a large pot of salted water. Add a bay leaf and a sprig of thyme. Bring to a boil and cook until firm yet easily pierced with a knife, about 30 minutes. Drain and let cool slightly.

2. Dress Warm Potatoes

Cut the warm potatoes into bite-sized pieces and place them in a low bowl. Dress with half of the homemade vinaigrette made of garlic paste, chopped anchovy, capers, Dijon mustard, white wine vinegar, and extra virgin olive oil, seasoned with salt and pepper to taste.

3. Prepare French Beans

Trim the ends of the French beans if needed. Cook in salted boiling water until firm-tender, about 3 to 4 minutes. Drain and rinse with cold water to stop the cooking process. Toss with the remaining vinaigrette, seasoning with salt and pepper.

4. Cook Eggs

Place the large eggs in a medium pot of water and bring to a gentle boil. Cook for 8 to 9 minutes for firm yolks. Plunge into ice water to cool before peeling and quartering.

5. Assemble Salad

Mix the dressed beans and potatoes on a serving platter. Sprinkle with finely sliced chives, roughly chopped parsley, and basil. Nestle the quartered eggs among the greens and, if desired, add anchovy fillets as garnish.

6. Serve with Arugula

If using arugula, toss it lightly with some of the reserved vinaigrette and serve on the side or as a bed for the salad.