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Ingredients
3/4 pound green beans, trimmed
3 pounds cooked small (2-inch) red skinned potatoes,
quartered, cooked and
cooled to room temperature
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
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Instructions
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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