Switch it up: New potatoes infused with the bold flavor of mustard and anchovy make this Mediterranean-style salad a winner.

Yield: 4–6 servings

Vinaigrette
In a large bowl, add the vinegar, lemon juice, Dijon mustard, black pepper, minced garlic, minced anchovy filets, prepared mayonnaise and mix well. Using a wire whisk gradually pour the olive oil into the vinaigrette resulting in a creamy consistency. Taste. Add additional mayonnaise for a creamier texture.

Salad
Place potatoes in a medium saucepan and cover with cold water. On a medium high heat bring to a boil, reduce to a simmer and cook uncovered until tender but firm, about 15 minutes. Drain potatoes, cool, cut in half and set aside.

In a medium saucepan bring 6 cups of water to a boil. Add 1 tablespoon of salt, stir. Add string beans; cook for 3–5 minutes or until crisp tender. Drain stringbeans and rinse in cold water to prevent additional cooking. Cool and set aside.

In a large mixing bowl, add potatoes, stringbeans, sliced onions, Nicoise olives and capers. Pour over the salad half of the creamy vinaigrette and mix well. Taste. Add additional dressing if desired. Cool for at least 1–2 hours before serving.