Young Green Bean, Anchovy and Potato Salad Recipe

Name: Young Green Bean, Anchovy and Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound young green beans, cut into 2-inch lengths; Salt; 1 pound medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 medium tomatoes, seeded and coarsely chopped; 1/2 cup brine-cured black olives, such as Calamata, Gaeta or Nicoise, pitted; 1 medium red onion, halved lengthwise and thinly sliced crosswise; 2 tablespoons fresh lemon juice; 1/2 teaspoon dried oregano, crumbled; Freshly ground pepper; 4 large hard-cooked eggs, halved; 6 large anchovy fillets (see Note)

Servings: persons

1 pound young green beans, cut into 2-inch lengths
Salt
1 pound medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium tomatoes, seeded and coarsely chopped
1/2 cup brine-cured black olives, such as Calamata, Gaeta or Nicoise, pitted
1 medium red onion, halved lengthwise and thinly sliced crosswise
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano, crumbled
Freshly ground pepper
4 large hard-cooked eggs, halved
6 large anchovy fillets (see Note)

1
Bring a large saucepan of water to a boil.
2
Add the green beans and 1 tablespoon of salt and cook until the beans are tender, about 5 minutes.
3
Using a slotted spoon, transfer the beans to a colander and rinse under cold water.
4
Drain, pat dry and transfer to a large serving bowl.
5
Return the water to a boil.
6
Add the potatoes and cook until tender, about 7 minutes.
7
Drain and shake dry, then add to the beans in the bowl.
8
Add 1/4 cup of the olive oil and gently toss to coat.
9
Scatter the tomatoes, olives and onion slices over the top.
10
In a small bowl, combine the remaining 2 tablespoons of olive oil with the lemon juice and oregano and season with salt and pepper.
11
Drizzle the dressing over the salad.
12
Alternate the halved eggs and the anchovies around the edge and serve.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound young green beans, cut into 2-inch lengths, Salt, 1 pound medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick, 1/4 cup plus 2 tablespoons extra-virgin olive oil, and more.

Yes, Young Green Bean, Anchovy and Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Young Green Bean, Anchovy and Potato Salad

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