Green Goddess Potato Salad

From Gourmet Magazine. This is a nice twist on regular potato salad. Cook time also includes time to cool the potatoes.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 3⁄4 lb green beans
• 3  lbs  cooked small boiling potatoes, cooled and quartered
• 1  cup mayonnaise
• 3  tablespoons tarragon vinegar or 3  tablespoons 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 tender crisp, 3-5 minutes.
2. Drain in a sieve, then plunge the sieve into a large bowl of ice water to stop the cooking.
3. Drain again, pat beans dry and then cut into 1/4 inch pieces and put in a large bowl with the potatoes.
4. Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt and pepper in a food processor, or blender, until dressing is pale green and herbs are finely chopped.
5. Stir into potato mixture.