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Green Bean and Potato Salad with Lemon Anchovy Dressing

Total Time 1 hour


  • 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 teaspoon red pepper flakes
  • cup extra virgin olive oil
  • salt and pepper


  • 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.


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


Serving: 4g