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French Potato and Green Bean Salad Recipe

French Potato and Green Bean Salad Recipe

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Ingredients:

Serving

2 lbs medium potatoes , preferably yukon gold or yellow finn
salt and pepper
1 bay leaf
1 large thyme , sprig
3 garlic cloves, smashed
1 tbsp chopped anchovy
1 tbsp chopped capers
2 tsp dijon mustard
4 tbsp white wine vinegar
1/3 cup extra virgin olive oil
1 lb small french beans or 1 small romano cheese or 1 small wax bean
4 large eggs, hard-cooked
1 tbsp thinly sliced chives
2 tbsp roughly chopped parsley
2 tbsp roughly chopped basil
6 -8 anchovy fillets, for garnish (optional)

Directions:

Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.
While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper 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. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.
To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper.
When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette.
Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	472.91 Kcal (1980 kJ)
Calories from fat	165.95 Kcal
		% Daily Value*
Total Fat	18.44g	28%
Cholesterol	125.81mg	42%
Sodium	142.02mg	6%
Potassium	1216.29mg	26%
Total Carbs	58.16g	19%
Sugars	2.12g	8%
Dietary Fiber	20.4g	82%
Protein	20.32g	41%
Vitamin C	7.4mg	12%
Vitamin A	0.4mg	14%
Iron	3.3mg	18%
Calcium	182.7mg	18%

Amount Per 100 g
Calories	255.71 Kcal (1071 kJ)
Calories from fat	89.73 Kcal
		% Daily Value*
Total Fat	9.97g	28%
Cholesterol	68.03mg	42%
Sodium	76.79mg	6%
Potassium	657.67mg	26%
Total Carbs	31.45g	19%
Sugars	1.15g	8%
Dietary Fiber	11.03g	82%
Protein	10.99g	41%
Vitamin C	4mg	12%
Vitamin A	0.2mg	14%
Iron	1.8mg	18%
Calcium	98.8mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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