This post may contain affiliate links. Please see our disclosure policy for more details.

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…

No ratings yet

Green Bean and Potato Salad with Lemon Anchovy Dressing

Total Time: 1 hour
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!

Ingredients 

  • 1 Ib. green beans, rinsed and ends trimmed
  • 2 lb. potatoes, sliced into 1/2 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
  • 1/3 cup extra virgin olive oil
  • salt and pepper

Instructions 

  • Slice potatoes, toss with oil and salt & pepper, and roast in oven at 375F for 40-45 minutes, until browned and crisp.
  • 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.
  • For the dressing - Add all the ingredients in a food processor and blend until smooth.
  • 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.

Notes

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

Serving: 4g
Like this recipe? Rate and comment below!

 

 

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




29 Comments

  1. You got some great things in your CSA Box!! This salad looks delicious – I love all the flavors you used!! What a great light dinner for summer!

    1. 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.

  2. I LOVE green beans! They were a staple in my home growing up! And lemon anchovy dressing? It sounds perfect! I am definitely giving this one a try 🙂 Pinned!

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

  3. 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 🙂

  4. 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. : )

  5. 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.

    1. 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! 😉

  6. What a fantastic side dish! I really like how you incorporated anchovies into the dressing for a well rounded flavor. I could have just this as a meal.

    1. Hi Thao! It’s nice to “meet” you. Yes, the addition of anchovies was much appreciated by my husband as well.

  7. 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!

    1. 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

  8. 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!

    1. 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.

  9. 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.