Warm Potato Salad

READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook's Note:
  • You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time.
  • Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender.
  • While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper.
  • Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel. Peel the eggs and cut in half. Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing.
  • Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls. This salad is also good served at room temperature.
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