Ingredients
1 pound yellow-fleshed potatoes, such as Yellow Finn or Yukon Gold
Sea salt
1/4 cup extra-virgin olive oil, preferably Sicilian
1 pound green beans, cut into 2-inch lengths
1 large slightly underripe tomato, seeded and diced
6 anchovy fillets, coarsely chopped
12 to 15 olives, black, green or both, pitted and coarsely chopped
1 tablespoons capers, preferably salt-packed, rinsed and drained
1 medium red onion, halved and thinly sliced
1 teaspoon dried oregano or 2 tablespoons minced fresh basil
1 tablespoon fresh lemon juice, or to taste
2 hard-cooked eggs, sliced
Preparation
Peel the potatoes and slice them 1/4 inch thick. Bring a large pan of lightly salted water to a rolling boil and drop in the potato slices. Boil rapidly until the potatoes are just Tender-about 5 minutes.
While the potatoes cook, mix the olive oil with about a teaspoon of salt in the bottom of a salad bowl. As soon as the potatoes are tender, drain them and turn into the bowl, stirring gently with a wooden spoon to coat the slices with the oil.
Bring more lightly salted water to a rolling boil and add the green beans. Cook rapidly until the beans are just tender, about 5 to 7 minutes. Drain, rinse under cold running water to preserve their color, then toss dry and add to the potatoes, stirring gently so as not to break up the potato slices.
Add the tomato, anchovies, olives, capers, and onion. Sprinkle with oregano, crumbling it in the palm of your hand to release its aroma. Turn the salad ingredients very gently, adding the lemon juice as you do so. Taste and adjust the seasoning, adding more salt, herbs, or lemon juice, if you wish. Finally, distribute the egg slices over the top.
Set aside for 15 to 30 minutes to let the flavors meld, then serve.
