Green Bean and Potato Salad with Lemon Anchovy Dressing

Green Bean and Potato with Lemon Anchovy Dressing

I pondered long and hard on how I could knock out as many veggies from my CSA box (thank you, Johnson’s Backyard Garden!) in one dish without it becoming a messy hodgepodge.  This is our fourth box, and I’ve just been loving the whole element of surprise, not knowing what to expect.  This is quite strange because if you know me at all, I’m not so keen on surprises.  The Hungryman has long given up on trying to work his “magic” and planning extravagant “events” for me.  He can be romantic like that, and I’m sure he’s still got it in him.  Unfortunately, he married someone who clings to her “let’s plan everything to a T” mentality as if her life depended on it.  The good news is that I’m starting to let my hair down and trying to embrace some occasional spontaneity.  After all, life is too short.  So, ahem…I’m ready for your magical touch, Hungryman ;).  Bring it on!

Green Bean and Potato with Lemon Anchovy Dressing

Sorry.  I got sidetracked.  Focus… With this green bean and potato salad, I was able to use 4 items from the box – green beans, potatoes, basil, and red onion.  Not too shabby.  I tossed it in a bold but not over-powering lemon anchovy dressing.  Anchovy seriously is the key ingredient here, and before I lose some of you, let me assure you that its flavor is subtle and gets mellowed out by all the other components.  There are some people who can eat anchovies on top of toast or crackers.  I’m not one of them.  Snuck into dressings, like this Green Goddess Dressing?  I’m all in!

Green Bean and Potato with Lemon Anchovy Dressing

I added hardboiled eggs for some protein.  You could add beans instead to make this vegetarian or serve alongside the meat of your choice.  I especially enjoyed it with grilled salmon.  If you’ve got the honor of preparing the Father’s Day meal, this would be a perfect side dish to accompany grilled steak, perhaps, if he’s a meat and potatoes kind of man.  The Hungryman said this would also make for a great Thanksgiving side dish.  Are we really talking about Thanksgiving already?  Then again, I can’t believe it’s already June…

Green Bean and Potato Salad with Lemon Anchovy Dressing
  • 1 Ib. green beans, rinsed and ends trimmed
  • 2 lb. potatoes, sliced into ½ in. pieces and roasted
  • 3 hard-boiled eggs
  • 1 small red onion, thinly sliced
Lemon Anchovy Dressing
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 garlic cloves
  • 3 anchovy fillets
  • 2 teaspoons dijon mustard
  • 3 tablespoons white wine vinegar
  • 1 tsp red pepper flakes
  • ⅓ cup extra virgin olive oil
  • salt and pepper
  1. Slice potatoes, toss with oil and salt & pepper, and roast in oven at 375F for 40-45 minutes, until browned and crisp.
  2. Meanwhile, blanch green beans in a large stock pot of well-salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain water and shock in a bowl of ice water to stop from cooking.
  3. For the dressing - Add all the ingredients in a food processor and blend until smooth.
  4. When ready to serve, pour dressing over green beans, potatoes, and red onion. Toss to coat. Season with salt and pepper to taste. Arrange eggs on top.
Nutrition Info: Calories 292; Total Fat 16g; Saturated fat 3g; Sodium 530mg; Total Carbs 31g; Fiber 3g; Sugar 2g; Protein 9g

Adapted from: The New York Times

Nutrition Information
Serving size: 4-6



Lovely comments

  1. says

    GAHHHH I’m drooling here!!!! This dish looks so amazing~and I love anchovy so much. The stinkier and “stranger” the ingredient, the better. 😛 I think it’s awesome you’re so organized and good at planning. It’s my worst characteristic, lol.

  2. says

    This looks like the perfect salad for summer picnics! Green and carbs and proteins–perfect! Side note–where did you get that pretty plate? I love it!

    • says

      Thank you, Trisha! This would be great to take to a picnic. I got the plate from Crate and Barrel Outlet several months ago! I know..gorgeous, right? As soon as I saw it, I knew I had to have it.

  3. says

    I love any excuse to eat green beans! They are one of my favorite summer vegetables even though mine never sprouted this year :( I’ll have to pick some up at the farmer’s market this weekend and make this salad. I hope you are having a great week, Min!

    • says

      Aww that’s ok! Your garden is absolutely gorgeous, and I’m sure it’s producing lots of other tasty goodies for you to sink your teeth into ;). Our garden is not doing so well this year. And by that, I mean we didn’t plant anything..oops

  4. Jennifer Glenn says

    This looks fantastic! I’ve toyed with joining a CSA — right now I just go to the Farmer’s Market every Saturday. I love seeing all the bins of colorful vegetables and I get ridiculously excited trying to come up with ways to use them. I also love the egg on top. Perfect.

    • says

      Thank you, Jennifer. It IS exciting, isn’t it? I signed up for a bi-weekly box. This way, I don’t feel too overwhelmed and end up wasting precious produce. So far it’s working out great! 😉

  5. says

    What a gorgeous platter of food! It looks delicious and it’s good for any time of year but makes me think of summer and the joy of eating outside. : )

  6. says

    This is such a beautiful dish! I love your use of maximum fresh ingredients – and flavour. Now we’re in the northern hemisphere and back in summer (London is sunny!), I also appreciate how right it is for the weather :)

    • says

      I actually didn’t eat much green beans growing up, but it’s now def one of my fav vegetables ;). Thank you for pinning!

    • says

      I know! Oh, the joy of receiving a CSA box ;). Hope you try this recipe, Cate! I’m not sure where you live, but it looks like it’s going to be another brutal one here in Texas.

  7. says

    Green bean-based salads are a favorite of mine, especially if they include eggs AND a side of grilled salmon! This one looks scrumptious with that lovely anchovy dressing. Perfect of summer bbq’s!
    Have a wonderful weekend! x

    • says

      Hi Consuelo! Yes, this salad went perfectly with my salmon! I just recently went to a summer bbq, and I Got eaten a live by the mosquitos. My friends made their own concoction of bug repellant using natural essential oils, but in the end, I begged for Deet haha. But yes, this would be a perfect addition. YOu too! Hope you have a lovely weekend.

  8. says

    My mum makes a salad very similar to this one and I used to always ask her for extra anchovies (because I’m like obsessed with anchovies!)
    Thanks for the remainder Min, I’m going to make this soon!

    • says

      I’m actually surprised by how much people love anchovies! When I was posting this recipe, I thought to myself that it may not be received very well bc of it. Go, anchovies ;). Can’t wait for you to try this recipe. Perhaps you need to add 5 anchovies to the dressing hehe.

  9. A. Coles says

    Where’s the lemon in the instructions? Juice of one lemon processed with the other dressing ingredients?

  10. says

    I love green bean salad and potato salad. This is the best of both worlds. I found you over at the Treasure Box Tuesdays link party.  I host Tickle My Tastebuds Tuesday and would love it if you linked up this recipe.  I’m sure our party goers would love it as much as I do. Here is the link  Have a wonderful day!!

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