Jersey Royal Potato and Green Bean Niçoise Salad

Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain and cool the eggs under cold running water. Peel and quarter.

While the eggs are cooking, boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes depending on size. Drain and set aside to cool slightly.

In the same pot, boil the green beans until tender-crisp, about 3-5 minutes. Drain and immediately plunge into ice water to stop the cooking process and preserve their color. Drain well.

While the potatoes and green beans are cooling, prepare the lemon vinaigrette. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, Dijon mustard, minced garlic, salt, and pepper until emulsified.

Slice the Jersey Royal potatoes in half or quarter if they are larger.

In a large bowl, combine the sliced potatoes, blanched green beans, quartered hard-boiled eggs, halved or quartered cherry tomatoes, and Kalamata olives.

Drizzle the lemon vinaigrette over the salad and gently toss to combine.

Arrange the salad on plates. Garnish with anchovy fillets and chopped fresh basil. Serve immediately or chilled.