By cooking.nytimes.com

French Potato and Green Bean Salad

Ingredients

4 servings

2 poundspotatoes

medium, like Yukon Gold or Yellow Finn

salt

pepper

1bay leaf

1thyme sprig

large

3garlic cloves

smashed to a paste with a little salt

1 tablespoonanchovy

chopped

1 tablespooncapers

chopped

2 teaspoonsdijon mustard

4 tablespoonswhite wine vinegar

⅓ cupextra virgin olive oil

1 poundFrench beans

small, or small romano or wax beans

4eggs

large

1 tablespoonchives

thinly sliced

2 tablespoonsparsley

roughly chopped

2 tablespoonsbasil

roughly chopped

6anchovy fillets

optional, for garnish

8 ouncesarugula

optional

Instructions