Green Goddess Dressing:
2. Trim the stem ends of the beans and, if necessary, remove any strings. Steam the beans as you did the potatoes. It will take about 7 minutes for them to become bright green and just barely tender.
3. Add the beans to the potatoes along with just enough more dressing to coat lightly, about 2 tablespoons. (The remaining dressing can be kept in a tightly covered container in the refrigerator for up to 1 week.) Serve at room temperature. If you refrigerate the salad, bring it to room temperature before serving.
Green Goddess Dressing
Makes about 1-3/4 cups
Combine the mayonnaise, anchovies, green onions, tarragon, chives, parsley and vinegar in a food processor or blender and process to a rough puree. Or grind with a mortar and pestle. Refrigerate, tightly covered, until ready to use.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.