29 minutes
A vibrant and hearty salad that playfully mingles the earthy taste of Yukon Gold potatoes with the crisp freshness of green beans and the sweet burst of grape tomatoes, all brought together with a zesty homemade dressing.
Yukon Gold Potatoes, unpeeled, cut into 3/4-inch chunks
0 lb
Green Beans, trimmed and cut into 1-inch pieces
0 lb
Grape Tomatoes, halved
0 oz
cups
cups
Shallots, thinly sliced
each
Anchovy Fillets, rinsed and minced
each
cups
Dill, chopped
cups
to taste
to taste
1. Potato & Bean Prep
Place the potatoes in a large saucepan and add water to cover by 1 inch. Stir in 2 teaspoons of salt. Bring to a boil over high heat, then reduce to medium-low and simmer until the potatoes are nearly tender, about 7 minutes. Add the green beans and cook until both vegetables are tender, about 7 more minutes.
2. Whisk the Dressing
While the vegetables are cooking, in a large bowl, whisk together the olive oil, white wine vinegar, 3/4 teaspoon black pepper, and 3/4 teaspoon salt. Reserve 1/4 cup of the dressing and set aside. To the remaining dressing in the bowl, add the halved tomatoes, capers, shallot, and anchovies (if using). Toss to coat and set aside.
3. Dress Vegetables
Drain the potatoes and green beans well, then spread them out on a rimmed baking sheet. Drizzle with the reserved dressing and gently toss using a rubber spatula. Allow to cool for about 15 minutes.
4. Combine & Toss
Add the parsley and dill to the bowl with the tomato mixture. Add the cooled potatoes and green beans and toss everything to combine well. Season with additional salt and pepper to taste. Serve either slightly warm or at room temperature.
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