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

Name: Potato, Green Bean, and Tomato Salad | America's Test Kitchen
Total time: 60 min
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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You say tomato, I say potato. And green beans.

Keywords

Side Dishes
Vegetables
Potatoes
Salads

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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