Mediterranean Potato and Green Bean Salad

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.

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.