Potato, Green Bean, and Tomato Salad | America's Test Kitchen

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