Potato and Green Bean Salad Nicoise

• Gluten free

• Produce

  • 1/2 cup Basil, leaves
  • 1 small clove Garlic
  • 1 lb Green beans, Thin
  • 1 Shallot, small
  • 4 Tomatoes, small wedges
  • 1 lb Yellow potatoes

• Canned Goods

  • 2 tsp Anchovy paste

• Condiments

  • 1/2 cup Black olives
  • 2 tbsp Capers
  • 2 tsp Dijon mustard
  • 3 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

Found on justalittlebitofbacon.com

Description

Ingredients

• 1 lb yellow potatoes, cut into 1 dice
• 1 lb thin green beans, or a mix of green and yellow beans
• 4 small tomatoes, cut into wedges
• ½ cup black olives, kalamata or nicoise
• ½ cup basil leaves, thinly sliced
• 2 tbsp capers
• ½ cup extra virgin olive oil
• 3 tbsp lemon juice
• 2 tsp dijon mustard
• 1 small clove garlic, finely minced
• 1 small shallot, finely minced
• ½ tsp salt
• 2 tsp anchovy paste, or finely minced whole anchovies

Directions

• Bring the potatoes to a boil in a pot of generously salted water. Cook the potatoes until they are tender and can be easily pierced with a skewer, about 12 minutes from they start boiling. Drain and let cool until they are warm.
• While the potatoes are cooking, bring a second pot of salted water to a boil and cook the green beans for 4-5 minutes, or until tender. Drain the beans and plunge them in cold water. Once they are cool, cut the beans into 1-2 inch lengths and add them to the bowl with the potatoes.
• Mix together the dressing and toss it with the warm potatoes and beans. Let cool to room temperature. Then add the tomatoes, olives, basil, and caper. Toss to combine and serve.