There is nothing I loathe more than mayonnaise. That means no sandwich lathered in mayo, no deviled eggs, and absolutely no creamy mayo dressing. There are very few cases where I can handle a bit, such as a BLT from Meritts Store and Grill or the Tuna Arepusa filling. Otherwise, you can hide that jar away from my sight.
Mayonnaise happens to be one of the most crucial ingredients to an “American” potato salad. Last summer, I tried to switch up my typical salads by replacing the lettuce component with another vegetable. When I whipped up this magic and served it to my friends as a “Potato Salad”, I raised some curious eyebrows. A potato salad sans mayo? Yes, trust me it exists. This version is so much tastier than your all-American potato salad and is even healthier for you. So put away (or even just throw out) your jar of mayonnaise because it truly is unnecessary. Without it, the potatoes, the herbs, and the crispness of the green beans steal the show.
Green Bean and Potato Salad
- 2 pounds medium potatoes, like Yukon Gold or Yellow Finn
- Salt and pepper
- 3 garlic cloves
- 1 tablespoon anchovy
- 1 tablespoon capers
- 2 teaspoons Dijon mustard
- 4 tablespoons white wine vinegar
- ⅓ cup extra virgin olive oil
- 1 pound small French beans
- 3-4 large hardboiled eggs, peeled and cut in half
- 1 tablespoon thinly sliced chives
- 2 tablespoons roughly chopped parsley
- 2 tablespoons roughly chopped basil
Bring a large pot of well-salted water to a boil. Add the potatoes. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.
While the potatoes are cooking, make the vinaigrette. In a small mixer, blend together the garlic, anchovy, capers, mustard and vinegar. Move to a small bowl and slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.
Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.
When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.)
Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top.
Recipe adapted from New York Times Cooking