Green Bean and Potato Salad

Since this salad does not come from a cookbook (to the best of my knowledge), I will have difficulty writing the recipe. Let me warn you that I am just guessing the quantities for the ingredient list below; with that understanding, you can adjust them to your taste if you want to make this salad. Since green beans and potatoes also pair very well with pesto sauce, I sometimes make this salad with a lemon juice, pesto and olive oil dressing instead of the one below.

For the Salad:

• 5-6 thin-skinned potatoes, boiled, cooled, peeled and cut into 1-inch cubes
• 2 c green string beans, cooked and cut into 1-inch pieces
• 1/2 c red onion, finely chopped
• 2 tbs capers, drained well
• 1/2 c parsley, chopped

For the Dressing:

• 1/4 c vinegar of your choice
• 1 tsp mustard
• 2 cloves of garlic, mashed
• A dash or two of black pepper
• 2 fillets of anchovies, mashed
• 1/2 c olive oil
• Salt to taste

Mix all the salad ingredients in a bowl. In another, mix all the dressing ingredients except olive oil and stir with a fork until the mixture comes together. Then slowly drizzle in the olive oil while you continuously whisk the dressing. (If you prefer a thicker dressing, you can add 1 tbs sour cream or yogurt.) Toss this with the salad a few hours before serving so that the flavors have time to blend.