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© Meredith Corporation. All rights reserved. Used with permission.
Finely shred peel from lemon; measure 2 teaspoons lemon peel. Juice lemon; measure 3 tablespoons juice. Set aside. In a 4-quart Dutch oven, combine potatoes and enough salted water to cover. Bring to boiling over high heat; reduce heat. Simmer, covered, for 12 to 15 minutes or until potatoes are tender, adding green beans for the last 4 minutes of cooking. Drain. Let stand at room temperature about 1 hour or until cool.
For the dressing, in a screw-top jar, combine oil, the 2 teaspoons lemon peel, the 3 tablespoons lemon juice, capers, anchovies (or anchovy paste), garlic and pepper. Cover and shake well.
In a large bowl, toss potatoes with half of the dressing. Add eggs, tomatoes (or peppers), olives, basil and the remaining dressing; toss gently to coat. Season to taste with salt and pepper.