French Potato and Green Bean Salad

cooking.nytimes.com

purlingswine

2 pounds medium potatoes, like Yukon Gold or Yellow Finn

Salt and pepper

1 bay leaf

1 large thyme sprig

3 garlic cloves, smashed to a paste with a little salt

1 tablespoon chopped anchovy

1 tablespoon chopped capers

2 teaspoons Dijon mustard

4 tablespoons white wine vinegar

⅓ cup extra virgin olive oil

1 pound small French beans, or small romano or wax beans

4 large eggs

1 tablespoon thinly sliced chives

2 tablespoons roughly chopped parsley

2 tablespoons roughly chopped basil

6 to 8 anchovy fillets, optional, for garnish

8 ounces arugula, optional

Directions at cooking.nytimes.com

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