Ingredients
Scale
- 1 pound small yellow potatoes
- 10 ounces haricots verts (or other green beans)
- 4 tablespoons extra virgin olive oil, divided
- 3 ounces pitted green olives, roughly chopped
- 2 anchovy fillets, minced
- 1 shallot, finely diced
- 2 tablespoons red wine vinegar
- 2 tablespoons roughly chopped basil
- 1 tablespoon roughly chopped chives
- 1 tablespoon capers
- 3 hardboiled eggs, halved
- Kosher salt
- Freshly ground black pepper
Instructions
- Boil small yellow potatoes in salted water for about 20 minutes until tender.
- Cool and slice the potatoes into ¼ inch rounds.
- Blanch green beans in boiling water for 3 to 4 minutes, then drain.
- In a mixing bowl, combine olive oil, green olives, anchovies, shallot, red wine vinegar, basil, chives, capers, salt, and pepper to make the dressing.
- Toss warm potato rounds with the dressing carefully.
- Layer the dressed potatoes, green beans, and hardboiled eggs in a serving bowl.
- Drizzle with remaining olive oil and season to taste.
- Garnish with additional herbs and serve warm or chilled.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh, high-quality ingredients for optimal flavor.
Let the salad sit for at least 30 minutes before serving to enhance the taste.
Add hardboiled eggs just before serving for maximum freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling/Blanching
- Cuisine: French
Nutrition
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg