Ingredients
- 1 pound small yellow potatoes
- 10 ounces haricots verts (French green beans)
- 4 tablespoons extra-virgin olive oil, divided
- 3 ounces green olives, pitted and roughly chopped
- 2 anchovy fillets, minced
- 1 shallot, finely diced
- 2 tablespoons red wine vinegar
- 2 tablespoons basil, roughly chopped
- 1 tablespoon chives, roughly chopped
- 1 tablespoon capers
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 hard-boiled eggs, halved
- parsley, to taste, chopped, for garnish
Directions
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In a large pot of salted boiling water, add the potatoes and boil until they are fork-tender, about 20 minutes.
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Transfer the potatoes to a plate to cool slightly.
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Add the green beans to the same pot of boiling water and cook until they are bright green and slightly tender, about 3-4 minutes.
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While the green beans are cooking, in a bowl add 3 tablespoons of the olive oil, the green olives, the anchovies, the shallot, the vinegar, the basil, the chives, the capers, the salt, and the pepper and stir until combined.
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Cut the cooled potatoes into 1/4-inch-thick rounds.
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Add the potatoes to the dressing mixture and carefully stir to combine. Be careful not to crumble the potatoes.
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In a low bowl, add the coated potatoes, the hard-boiled eggs, and the cooked green beans.
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Drizzle the remaining olive oil across the top and season with the salt and the pepper.
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Serve the potato salad garnished with the parsley, warm or chilled.