WARM POTATO SALAD

Steps:

• Cook's Note:.
• You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time.
• Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender.
• While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper.
• Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel. Peel the eggs and cut in half. Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing.
• Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls. This salad is also good served at room temperature.