Green Goddess Potato Salad {updated}

INGREDIENTS

1/4 cup

finely diced shallot

1/2 tsp

fine sea or kosher salt

2 tbsp

champagne or white wine vinegar

2 lb

small yellow potatoes, scrubbed and cut into 1 – 1 ½-inch chunks

1 1/2 tsp

fine sea or kosher salt

8 oz

green beans, trimmed, cut crosswise into halves or thirds

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

1/4 cup

snipped chives

black pepper

2/3 cup

packed basil leaves

1/2 cup

packed tarragon leaves

1/3 cup

packed dill

garlic cloves, put through a press or minced

2 tsp

capers, drained (or 1 anchovy for a non-vegetarian and more traditional option)

1/2 tsp

fine sea or kosher salt

3/4 cup

good-quality mayonnaise, such as Spectrum Olive Oil (or homemade)

2 tbsp

lemon juice (more if needed to taste)