Potato And Green Bean Salad

• 2 pounds potatoes
• 1 Bay leaf and thyme sprig
• 3 smashed garlic cloves
• 1 tablespoon chopped anchovy and capers, each
• 2 teaspoons dijon
• 4 tablespoons white wine vinegar
• 1/3 grams olive oil
• 1 pound green beans
• 1 tablespoon chopped chives
• 2 tablespoons chopped parsley and basil each
• 6 anchovy fillets garnish
• 8 ounces arugula

1. boil potatoes, bay leaf and thyme about 30 minutes. Remove and cool.
2. While potatoes are cooking, make vinaigrette: stir together garlic, anchovy, capers, mustard and vinegar. Whisk in olive oil. season to taste with sald and pepper.
3. When potatoes are cool, cut into 1/4 inch pieces and put in a bowl, season wtih salt and pepper and half the vinaigrette. set aside
4. prepare beans, simmer in salted water 4 minutes then cool under cold water and pat dry.

potatoes, bay leaf, garlic, anchovy, white wine vinegar, olive oil, green beans, chives, parsley, anchovy, arugula

Taken from www.epicurious.com/recipes/member/views/potato-and-green-bean-salad-5b5081ec710a8a3921dbb337 (may not work)