Green Goddess Potato Salad

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- from Gourmet magazine


  • 3/4 pound green beans, trimmed
  • 3 pounds cooked small (2-inch) boiling potatoes, cooled to room temperature and quartered
  • 1 cup mayonnaise
  • 3 tablespoons tarragon vinegar or white-wine vinegar
  • 3 scallions, chopped
  • 3 flat anchovy fillets, chopped, or 2 teaspoons anchovy paste
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

    • Cook beans in a 3-quart saucepan of boiling salted water , uncovered, until crisp-tender, 3 to 5 minutes. Drain in a sieve, then plunge sieve into a large bowl of ice and cold water to stop cooking. Drain again. Pat beans dry, then cut into 1/4-inch pieces and put in a large bowl along with potatoes.
    Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt, and pepper in a food processor until dressing is pale green and herbs are finely chopped. Stir into potato mixture.

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