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12-12 Salade de haricots et de Pommes de Terre

This is a potato salad without mayo. Hooray! I found another one. There must be others who do not prefer the typical version. This is out of season but there is no reason potato salad has to only be eaten al fresco.
The original recipe calls for Pastis which adds a licorice flavor (and alcohol), if you want you can use the anise seed but it will taste great without it.

Bring to a boil in salted, cold water:
1 1/2 lbs small red potatoes halved/quartered to same size

While waiting, blanch - by dipping in salted, boiling water about 3 minutes until bright green:
1/4 lb haricots verts (extra thin green beans), trimmed
Submerge in cold water immediately to stop cooking and pat dry. Cut in half if they are long.

In large serving bowl, combine the beans with:
1/2 red onion, chopped 1/2 c flat leaf parsley, chopped 1 T fresh thyme 1/2 c black olives, chopped - optional
Drain the potatoes when tender and add to this salad.
Toss all and toss to coat with the vinaigrette.
Refrigerate for at least one hour before serving. Best at room temperature.

Combine for the vinaigrette: 2 t white wine vinegar 1 T lemon juice 111/4 t sea salt 1/4 t freshly ground black pepper 1 t Dijon mustard 1/3 c olive oil more or less 1 t anise seed, crushed/ground (Optional) Adapted from Lunch In Paris by Elizabeth Bard
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