Herbed Potato Salad

1/8 cup olive oil
1/4 cup wine vinegar
2 tablespoons minced shallots
4 anchovies, minced
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh marjoram
3 cups green beans, trimmed
2 pounds potatoes, peeled, cut into 1/2-inch cubes
1 cup red onion, sliced thinly and chopped

Mix olive oil, vinegar, minced shallots and the minced anchovies in medium glass bowl. Whisk in 1 teaspoon each of parsley, basil and marjoram. Season to taste with salt and pepper and set aside. Cook beans in boiling salted water until crisp-tender, about 5 minutes.

Drain. Rinse under cold water; pat dry. Boil potatoes until just tender. Transfer to large bowl. Heat dressing in microwave just until warm, about 30 seconds. Pour half of the warm dressing over potatoes and toss to coat. Place potatoes on a very large platter in the center.

Toss the beans and remaining dressing in same bowl. Arrange beans around potatoes. Sprinkle with onion and remaining herbs. Serve warm or at room temperature.

Note: You can mix together all the leftovers after the meal to store and eat the next day.