Mediterranean flavours dominate in this potato salad with tender green beans, tomatoes and olives in a pungent anchovy dressing. An ideal potluck salad!
First, boil the potatoes. Place the whole potatoes and a teaspoon of salt in a Dutch oven or large pot with a lid and add enough water to cover. Bring to a boil, then simmer until potatoes are almost, but not quite, fork-tender.
While they're cooking, wash and trim the green beans, cutting them into lengths about 1 ½ to 2 inches.
Add the beans to the potatoes and cook for about 4 minutes or until both the beans and the potatoes are fork-tender. Don't overcook or the potatoes will lose their shape.
Remove from the heat, drain and allow the potatoes and beans to cool for about an hour. At this point, you could refrigerate them overnight if you want to make parts of this salad ahead of time.
Hard boil the eggs. (see my notes in the post for different ways to hard-cook eggs.)
While the potatoes and beans are cooling, make the anchovy dressing. Combine all the dressing ingredients in a small jar with a screw lid and shake.
When you're ready to assemble the salad, slice the potatoes in half or quarters so they are bite-sized. Add the potatoes and beans to a large bowl. Toss with half the anchovy dressing.
Next add the tomatoes, hard-cooked eggs, sliced olives and basil leaves. Toss gently with the remaining anchovy dressing and add freshly ground pepper and sea salt to taste. Refrigerate until serving time.
Notes
Refrigerate leftover potato salad promptly. You can store it in a covered container in the fridge for 3 - 4 days.