Green Goddess Potato Salad |
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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
3/4 pound green beans, trimmed |
3 pounds cooked small (2-inch) boiling potatoes, cooled to room temperature and quartered |
1 cup mayonnaise |
3 tablespoons tarragon vinegar or white-wine vinegar |
3 scallions, chopped |
3 flat anchovy fillets, chopped, or 2 teaspoons anchovy paste |
1/4 cup chopped fresh flat-leaf parsley |
2 teaspoons chopped fresh tarragon |
1 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Cook beans in a 3-quart saucepan of boiling salted water , uncovered, until crisp-tender, 3 to 5 minutes. Drain in a sieve, then plunge sieve into a large bowl of ice and cold water to stop cooking. Drain again. Pat beans dry, then cut into 1/4-inch pieces and put in a large bowl along with potatoes.
2. Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt, and pepper in a food processor until dressing is pale green and herbs are finely chopped. Stir into potato mixture.
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