This beautiful, French-inspired, veggie-ful potato salad says "au revoir" to mayonnaise and instead features a light garlic vinaigrette. That means the dish can safely sit out for a while (and even tastes better at room temperature).

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine shallots, garlic, vinegar, wine, mustard, anchovy paste and kosher salt. Whisk in oil, then season with pepper. Transfer about one-third of the dressing to a medium bowl.

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  • In a large saucepan, bring generously salted water to a boil. Add potatoes; simmer until just fork-tender, about 8 minutes. (Do not overcook.) Using a slotted spoon, transfer potatoes to a colander. (Keep water simmering.)

  • Add the warm, drained potatoes to the dressing in the first, large bowl. Add olives; gently fold to coat. Set aside to cool and marinate at least 15 minutes.

  • Meanwhile, add green beans to the saucepan; simmer for 3 minutes or until crisp-tender. Drain and flush with very cold tap water to cool quickly. Drain well, then toss with remaining dressing in the medium bowl.

  • To assemble, arrange beans on a platter, top with potato mixture and garnish with basil.

Prep Tip

Green beans fade when they sit in dressing too long, so plan to assemble this dish within an hour or two of serving. (Of course, if you have no choice and the beans discolor, the salad still tastes great.)

Nutrition Facts

213 calories; 13 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 2 mg cholesterol; 307 mg sodium. 480 mg potassium; 22 g carbohydrates; 4 g fiber; 2 g sugar; 3 g protein; 0 g trans fatty acid; 435 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 30 mcg folate; 0 mcg vitamin b12; 54 mg calcium; 2 mg iron;

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