Green Goddess Potato Salad

1. 1

   Cook beans in a 3-quart saucepan of boiling salted water, uncovered, until tender crisp, 3-5 minutes.

2. 2

   Drain in a sieve, then plunge the sieve into a large bowl of ice water to stop the cooking.

3. 3

   Drain again, pat beans dry and then cut into 1/4 inch pieces and put in a large bowl with the potatoes.

4. 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. 5

   Stir into potato mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.