Niçoise Potato Salad with Tiny Green Beans and Spinach!

Ingredients

• Vinaigrette:
• 2 oil-packed anchovy fillets, well drained and very finely chopped
• 1 teaspoon Dijon mustard (I love Fallot)
• 1 clove garlic, very finely chopped
• 3 tablespoons white wine vinegar
• 1/3 cup extra-virgin olive oil
• Potato Salad:
• 8 medium-sized red potatoes (2 pounds) scrubbed, with skins intact
• 2 tablespoons dry French vermouth (I like Dolin dry)
• 1/4 red onion, thinly sliced
• 3 tablespoons chopped fresh chervil or flat-leaf parsley
• 1 cup tiny ripe Niçoise olives (or choose oil-cured ripe olives from Nyons or Morocco)
• Sea salt and freshly ground black pepper to taste
• 1 pound haricots verts (tiny French green beans)
• 2 pounds fresh, young spinach, washed several times to remove any sand, and well dried

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