1/8 cup olive oil
¼ cup white wine vinegar
2 tablespoons minced shallots
4 anchovies, minced
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh majoram
8 oz green beans, trimmed
8 oz yellow wax beans, trimmed
2 lbs. Yukon Gold potatoes, unpeeled, cut into ½ inch cubes
½ cup chopped red onion
½ cup green olives, pitted, halved
½ cup Niçois olives*, pitted, halved (or green olives)
¼ cup capers
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 majoram. Season dressing to taste with salt and pepper.
2. Cook all beans in large saucepan of boiling, salted water until crisp tender, about 5 minutes. Drain and rinse under cold water. Pat dry. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate. Let the beans stand 2 hours at room temperature before continuing if prepared ahead).
3. Steam potatoes until just tender, about 12 minutes. Transfer to a large bowl.
4. Heat dressing in microwave just until warm, about 30 seconds. Pour half of warm dressing over potatoes and toss to coat. Mound potatoes in center of platter.
5. 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. Makes 10 servings.
* small brine-cured black olives available at Italian markets, specialty food stores and some supermarkets.