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6 medium potatoes, preferably red
1/4 cup white-wine vinegar
2 garlic cloves, minced
2 tsp capers
1/2 tsp anchovy paste, optional
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt and pepper
1/3 cup olive oil
250 g green beans
1 red or yellow bell pepper
1/2 small red onion
1/2 cup pitted olive, preferably niçoise
1/2 cup chopped fresh basil
Cut potatoes in quarters and place in a large saucepan of water. Cover and bring to a boil over high heat. Reduce heat and boil gently until fork-tender, 15 to 18 min. Meanwhile, in a bowl, whisk vinegar with garlic, capers, anchovy paste and seasonings. Slowly whisk in oil. Trim beans and thinly slice pepper and onion.
About 2 min before potatoes are tender, add beans, pepper and onion to potatoes. When done, drain well. Place in a large bowl. Add olives. Drizzle with dressing and toss to coat. Sprinkle with basil. It's delicious served around our Quick Roast with Garlicky Cherry Tomatoes.
Calories 303, Protein 5g, Carbohydrates 36g, Fat 17g, Fibre 5g, Sodium 602mg.
We've borrowed some of the best ingredients from the wildly popular ni?oise salad to toss with hot potatoes. The combined tart tastes of capers, salty anchovies and olives are deliciously soaked up by the warm spuds.