Marble Potato Salad With Green Beans & Herb Vinaigrette

This recipe is inspired by a dish served at Hayes Valley’s Little Gem earlier this year. The combination of the green beans, potatoes and hard-boiled eggs, all tossed with a tangy, anchovy and herb vinaigrette, is reminiscent of a Nicoise salad.

Serves 6-8

2 pounds marble potatoes,

halved 1 pound green beans, ends

trimmed and halved 3 anchovy fillets, minced to a

fine paste 2 cloves garlic, minced 1 tablespoon finely diced shallot 1 tablespoon Dijon mustard ¼ cup lemon juice 1 tablespoon minced tarragon 1 tablespoon minced parsley ½ teaspoon minced thyme ½ cup extra virgin olive oil Kosher salt, as needed Freshly ground pepper to taste 4 hard-boiled eggs, quartered, to

garnish ½ cup pitted olives, such as Nicoise or kalamata, to garnish

Instructions: Bring a large pot of generously salted water to a boil. Add the potatoes, reduce to a simmer and cook until tender, about 18 to 20 minutes. Drain and set aside in a large bowl.

Bring a medium pot of salted water to a boil and prepare an ice bath. Cook the green beans until just tender, about 3 minutes. Drain and immediately transfer the beans to the icewater bath. When cool, drain and place in a medium bowl.

In another medium bowl, whisk together the anchovy fillets, garlic, shallot, mustard, lemon juice, tarragon, parsley and thyme. Slowly drizzle the olive oil into the mixture, while whisking. Pour half of the dressing into the bowl with the green beans and the rest into the bowl with the potatoes and gently toss to combine. Adjust seasoning with salt and pepper.

Transfer the potatoes to the center of a large serving platter. Evenly scatter the green beans around the potatoes and garnish with the eggs and olives. Serve immediately.