Clockwise from center: 2 tbsp. minced chervil; Maldon sea salt; 3 anchovy fillets; 1 tbsp. capers, chopped; 2 tbsp. thinly sliced red onion, minced; 2 tbsp. flat-leaf parsley; 1 tsp. kosher salt mixed with 1/2 tsp. black pepper; 1 tbsp. red wine vinegar. Not shown is a bowl with 6 tbsp. extra-virgin olive oil.
5 La Ratte fingerling potatoes that were boiled whole in heavily salted water for 20 minutes until fork-tender, then cooled and peeled. Slice into coins, about 1/2" thick.
If you don't have any fingerling potatoes, Yukon Gold potatoes are a fine substitute. La Ratte fingerlings have a buttery flavor that lends itself well to potato salads; they're my preferred variety for something like this.
Combine potatoes with 6 tbsp. extra-virgin olive oil in a large bowl. Season with 1 tsp. kosher salt and 1/2 tsp. freshly ground black pepper. Sprinkle 1 tbsp. red wine vinegar over the potatoes. Cover with plastic wrap and marinate for 1 hour at room temperature.
Boil green beans (or as you see here, haricot vert) in lightly salted water for 2-3 minutes, then lift out and shock in ice water. Drain, then place in a bowl. Add red onion, capers, chervil, flat-leaf parsley. Mix well. Season with salt and black pepper. Set aside.
When you're ready to assemble the salad, combine potato mixture with green bean mixture. Toss a few times. Plate potatoes and green beans. Top with hard-cooked egg and anchovy fillets. Sprinkle with Maldon sea salt; drizzle with extra-virgin olive oil.
Serve.
Potato and haricot vert salad, with egg and anchovy.
Good morning!
