Green Goddess Potato Salad

• 3/4 lb green beans
• 3 lbs cooked small boiling potatoes, cooled and quartered
• 1 cup mayonnaise
• 3 tablespoons tarragon vinegar or 3 tablespoons white wine vinegar
• 3 scallions, chopped
• 3 flat anchovy fillets, chopped or 2 teaspoons anchovy paste
• 1/4 cup chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh tarragon
• 1 teaspoon salt
• 1/2 teaspoon black pepper

1. Cook beans in a 3-quart saucepan of boiling salted water, uncovered, until tender crisp, 3-5 minutes.
2. Drain in a sieve, then plunge the sieve into a large bowl of ice water to stop the cooking.
3. Drain again, pat beans dry and then cut into 1/4 inch pieces and put in a large bowl with the potatoes.
4. Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt and pepper in a food processor, or blender, until dressing is pale green and herbs are finely chopped.
5. Stir into potato mixture.

green beans, boiling potatoes, mayonnaise, tarragon vinegar, scallions, anchovy, parsley, tarragon, salt, black pepper

Taken from www.food.com/recipe/green-goddess-potato-salad-228975 (may not work)