Young Green Bean, Anchovy and Potato Salad

Name: Young Green Bean, Anchovy and Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 larges anchovy fillets (see Note); 454 grams young green beans, cut into 2-inch lengths; 4 larges hard-cooked eggs, halved; 2 Tbsps fresh lemon juice; 118 milliliters brine-cured black olives, such as Calamata, Gaeta or Niçoise, pitted; 59 milliliters extra-virgin olive oil; 1 teaspoons dried oregano, crumbled; 4 servings Freshly ground pepper; 1 medium red onion, halved lengthwise and thinly sliced crosswise; 4 servings Salt; 2 mediums tomatoes, seeded and coarsely chopped; 454 grams Yukon Gold potatoes, peeled and sliced 1/4 inch thick

Young Green Bean, Anchovy and Potato Salad might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains about 21g of protein, 23g of fat, and a total of 464 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. A mixture of olive oil, hard-cooked eggs, oregano, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Bring a large saucepan of water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the green beans and 1 tablespoon of salt and cook until the beans are tender, about 5 minutes. Using a slotted spoon, transfer the beans to a colander and rinse under cold water.

Ingredients you will need

Green Beans