Ingredients
The following ingredients have 4 Servings
- 1/4 cup finely diced shallot
- ½ teaspoon fine sea or kosher salt
- 2-3 tablespoons champagne or white wine vinegar
- 2 pounds small yellow potatoes, scrubbed and cut into 1 – 1 ½-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
- ¼ cup snipped chives
- black pepper
- 2/3 cup packed basil leaves
- 1/2 cup packed tarragon leaves
- 1/3 cup packed dill
- 2 garlic cloves, put through a press or minced
- 2 teaspoons capers, drained (or 1 anchovy for a non-vegetarian and more traditional 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)
