Lunch: Green Goddess Potato Salad

Ingredients

3/4 pound green beans, trimmed
3 pounds cooked small (2-inch) boiling potatoes, cooled to room temperature and quartered
1 cup mayonnaise
3 tablespoons tarragon vinegar or white-wine vinegar
3 scallions, chopped
3 flat anchovy fillets, chopped, or 2 teaspoons anchovy paste
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Cook beans in a 3-quart saucepan of boiling salted water , uncovered, until crisp-tender, 3 to 5 minutes. Drain in a sieve, then plunge sieve into a large bowl of ice and cold water to stop cooking. Drain again. Pat beans dry, then cut into 1/4-inch pieces and put in a large bowl along with potatoes.
Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt, and pepper in a food processor until dressing is pale green and herbs are finely chopped. Stir into potato mixture.

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