Ingredients
Pickled Shallot:
- 1/4 cup finely diced shallot
- 1/2 teaspoon fine sea or kosher salt
- 2-3 tablespoons champagne or white wine vinegar
Salad:
- 2 pounds small yellow potatoes, scrubbed and cut into 1 – 1 1/2-inch chunks
- 1 1/2 teaspoons fine sea or kosher salt
- 8 ounces green beans, trimmed, cut crosswise into halves or thirds
- 6 large eggs (preferably a week or two old for easier peeling)
- 1 cup thinly sliced cucumber (preferably a middle-eastern variety)
- 1/2 of a medium fennel bulb, halved lengthwise and thinly sliced crosswise
- 1/4 cup snipped chives
- Black pepper, to taste
Dressing:
- 2/3 cup packed basil leaves
- 1/2 cup packed tarragon leaves
- 1/3 cup packed dill
- 2 garlic cloves, pressed or minced
- 2 teaspoons capers, drained (or 1 anchovy for non-vegetarian option)
- 1/2 teaspoon fine sea or kosher salt
- 3/4 cup good-quality mayonnaise, such as Spectrum Olive Oil (or homemade)
- 2 tablespoons lemon juice (more if needed to taste)
Instructions
- Pickle the Shallots: In a small jar, combine the finely diced shallot, salt, and enough champagne or white wine vinegar to barely cover the shallots. Seal the jar with a lid and shake vigorously to dissolve the salt. Let this mixture sit and pickle while you prepare the rest of the salad ingredients.
- Cook the Potatoes: Place the cut potatoes in a large pot and cover with 2 inches of water. Add 1 1/2 teaspoons salt and bring to a boil over high heat. Cook for 8-12 minutes until the potatoes are tender but still hold their shape. Using a slotted spoon, remove the potatoes and drain them well. Let them cool completely; running under cool water can speed up this process.
- Prepare the Green Beans: Add the green beans to the boiling reserved potato water and simmer for about 1 minute until they turn bright green and are crisp-tender. Drain and immediately rinse with cold water to stop the cooking process or submerge in an ice water bath.
- Boil the Eggs: Place the eggs in the now-empty saucepan and cover with an inch or two of cool water. Heat over medium-high until the water reaches a rolling boil. Remove from heat, cover, and let stand for 5-6 minutes (choose 5 for softer yolks or 6 for slightly firmer custardy yolks). Drain the eggs, then cool them in ice water for 10 minutes before peeling. Cut eggs into halves or quarters.
- Prepare the Dressing: In a food processor, blend together basil, tarragon, dill, garlic, capers, salt, and mayonnaise until the mixture is just smooth. Add lemon juice and blend briefly again. Taste and adjust lemon juice or salt if needed. The dressing should yield about 1 cup.
- Combine the Salad: In a large bowl, place the cooled potatoes, green beans, sliced cucumber, fennel, 1/2 cup of the herb dressing, and black pepper. Toss gently to combine. Drain the pickled shallots and add them along with chives and additional dressing as desired. Taste and adjust seasoning with more lemon juice or salt if needed.
- Add the Eggs and Serve: Either gently fold the quartered eggs into the salad or arrange them on top just before serving. The salad can be served immediately or refrigerated for up to two days, allowing the flavors to meld beautifully. Note that the salad appears freshest when served soon after dressing while the dressing is bright green.
Notes
- Use eggs that are a week or two old for easier peeling.
- Pickled shallots add tanginess but you can reserve the vinegar for other uses.
- Adjust lemon juice and salt in the dressing to your taste preference.
- The salad is visually brightest freshly made but flavors deepen after chilling.
- If you prefer, substitute anchovies for capers in the dressing for a more traditional Green Goddess taste.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
