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A salad for summer.

This is a very summery salad that is a perfect foil for jersey royal or other baby new potatoes. The basis of the recipe comes from David Tanis in the NYT, his version has eggs and uses larger potatoes.

He says ...... If this sounds like a pared-down salade niçoise, it is. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size potatoes in their skins. Peel, slice and dress them while they are still slightly warm. You can even do the work in advance and then assemble it all just before serving. Authentic, traditional or somewhere in between, maybe we’ll just call this a potato salad with a southern French accent and let it go at that. 


We served it with Diana Henry’s Provençal tomatoes and the old classic,salmon fillet wrapped in Parma ham.


Ingredients


1kg new potatoes

Salt and pepper

1 bay leaf

1 large thyme sprig

3 garlic cloves, smashed to a paste with a little salt

1 tablespoon chopped anchovy

1 tablespoon chopped capers

2 teaspoons Dijon mustard

2 tablespoons white wine vinegar

5 tablespoons extra virgin olive oil

500g pound small French beans

1 tablespoon thinly sliced chives

2 tablespoons roughly chopped parsley

2 tablespoons roughly chopped basil

6 to 8 anchovy fillets, optional, for garnish

100g rocket



Method


Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 15 minutes. Remove and let cool slightly.(I leave them in the water to cool down


While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. 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 carefully cut into pieces around 1cm thick or slightly thicker. Put the slices in a 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 (not squeaky firm though!) 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.


Combine the dressed beans and potatoes and the rocket using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil. Garnish with anchovy fillets, if desired.}

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