Potato, Green Bean, and Tomato Salad

Name: Potato, Green Bean, and Tomato Salad
Yield: Serves 4
Ingredients: 1 1/2 pounds, Yukon Gold potatoes, unpeeled, cut into ¾-inch chunks; 3/4 teaspoon, table salt and ground black pepper, plus salt for cooking vegetables; 1 pound, green beans, trimmed and cut into 1-inch pieces; 1/2 cup, extra-virgin olive oil; 1/4 cup, white wine vinegar; 3/4 teaspoon, pepper; 6 ounces, grape tomatoes, halved; 1/4 cup, capers; 1 , shallot, sliced thin; 2 , anchovy fillets, rinsed and minced (optional); 1/2 cup, fresh parsley leaves; 1/4 cup chopped, fresh dill

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Appears in Cook's Country April/May 2019, Cook's Country TV

You say tomato, I say potato. And green beans.

SERVES4

TIME1 hour

has video

WHY THIS RECIPE WORKS

The secret to getting tender potatoes and vibrant green beans was to stagger the cooking. We cooked the potatoes in boiling water until just tender and then added the beans so both vegetables finished cooking at the same time. We marinated ...

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