Potato salad gets perked up with herbs, vegetables and a terrific dressing. Serve the salad warm or at room temperature.
Ingredients
Makes 10 servings
Step 1
Mix olive oil, white wine vinegar, minced shallots and minced anchovies in medium glass bowl. Whisk in 1 teaspoon each of parsley, basil and marjoram. Season dressing to taste with salt and pepper. Cook all beans in large saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse under cold water; pat dry. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate. Let beans stand 2 hours at room temperature before continuing.) Steam potatoes until just tender, about 12 minutes. Transfer to large bowl. Heat dressing in microwave just until warm, about 30 seconds. Pour half of warm dressing over potatoes and toss to coat. Mound warm potatoes in center of platter. Toss beans and remaining dressing in same bowl. Arrange beans around potatoes. Sprinkle with onion, all olives, capers and remaining herbs. Serve warm or at room temperature.
Step 2
*Small brine-cured black olives, available at Italian markets, specialty foods stores and some supermarkets.
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Reviews (10)
Back to TopMade with a few adjustments: boiled potatoes whole, then skinned and sliced after cooking, left out the anchovies and olives and added crumbled bacon on top and about 1/2 T bacon grease to the dressing. Everyone enjoyed, and will make again soon.
kukkula
Paso Robles, CA
7/5/2015
This is the BEST potato salad recipe I've ever made. I've made it for several BBQ's and it always gets rave reviews. Other than experimenting with different types of olives, I wouldn't change anything!
robimc
San Jose
7/7/2010
Delicious? NOT! The dressing combined with green olives, and capers made this salad TOO vinegary! Pucker up! Sounded good but WAS NOT!
Anonymous
Rio del Mar, CA
9/4/2001
I've never been a big fan of potato salad...until now. This is a great recipe. I omitted the anchovies, added extra chopped basil, a little crushed garlic and even a small amount of grated parmesan cheese to the dressing. Delicious!
Anonymous
Olympia, WA
8/7/2001
This is an excellent salad but the ingredients and preparation are a little fussy. I notice that the olive oil has been reduced from 2/3 cup (original amount in Bon Appetit) to 2 tablespoons - a much more reasonable amount. I used red potatoes, green beans, dried herbs, plain ripe olives, and other ingredients that I had on hand. No need to let the beans sit for two hours!
Anonymous
Seattle, WA
9/7/2000
I made this for the family over the weekend and they just loved it. I didn' have capers, but it didn't need it. I also added red peppers and celery for a little more couple. Superb dressing will definitely make this one again.
Jenny Green
Melbourne Australia
8/30/2000
This was very good. It was nice not to have the usual mayonnaisy potato salad that I sometimes find too heavy in the hot weather. The olives added to the refreshing quality. I put the anchovies in the blender with the oil, etc. because I don't like chunks of them - the flavor is great. I served it with grilled marinated chicken and a tomato compote - perfect on a hot summer evening.
Brooklyn, NY
8/8/2000
This was a yummy vegetarian supper. I took the recommendation of another reviewer and substituted pesto. I'll definitely make this one again!
Anonymous
Royal Oak, MI
7/31/2000
We made this as part of our Canada Day Picnic, and a mixed crowd went wild for it! The steaming gives the potatoes a sauciness I've never experienced before; fabulous! And finally, being vegetarian, substituted pesto for anchovies... It was awesome!
Georgeous
Toronto, ON
7/10/2000
This is a wonderful potato salad I'm very surprised I am the first to review it. Great flavor and alternative to the traditional mayonaise salad. I will do it again.
Melinda
Hollywood Beach Ca
7/9/2000
