This recipe arrives on 24/07/2026
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Mayonnaise
- 500 g yellow-fleshed potatoes
- 300 g fresh green beans
- 5 tbsp Orco Mayonnaise
- 2 anchovy fillets in oil
- 1 tbsp desalted capers
- Juice of half a lemon
- 1 tbsp chopped parsley
- Freshly ground black pepper
- 1 hard-boiled egg (optional)
Dress the potatoes while still hot: they will absorb the mayonnaise and become creamy inside. If you wait for them to cool completely, they'll stay drier and less flavourful.
Boil the whole unpeeled potatoes in salted water for about 25 minutes, until tender but not falling apart. In the last 7 minutes, add the trimmed green beans to the same pot. Drain everything and let the potatoes cool just enough to peel without burning your fingers.
While you wait, make the sauce: mash the anchovies with the back of a fork until creamy, then mix into the Orco Mayonnaise together with the lemon juice and roughly chopped capers. The result is a sauce with a bold but rounded character.
Cut the potatoes into thick rounds and arrange on a serving plate together with the green beans. Pour the anchovy mayonnaise over the top, sprinkle with fresh parsley and a grinding of pepper. If you like, add the hard-boiled egg cut into wedges.
Serve warm, when the flavours come together best.
