2 lbs. white or red potatoes, in 1” cubes
1 ½ lbs. fresh green beans, trimmed and cut into bite-sized pieces
4 T. olive oil
2 T. fresh lemon juice
¼ t. salt & black pepper
1 shallot, minced
Handful of fresh herbs: tarragon, oregano, thyme, basil, parsley, chopped
½ lb. cherry tomatoes, quartered
Bring 4 quarts of water to a boil. Put the potatoes into the boiling water and cook for 7-8 minutes, then add green beans and cook another 7-8 minutes. When green beans are just fork tender, remove the potatoes and beans from the heat and drain. Rinse quickly with very cold water and allow them to drain while you prepare the dressing.
Combine olive oil, lemon juice, and salt and pepper in a large salad bowl and whisk to emulsify. Add minced the shallot, fresh herbs, and cherry tomatoes and toss to combine. Add cooked potatoes and green beans and gently fold together until everything is nicely coated with dressing. Finish with some freshly grated lemon zest and season to taste.
This salad may be served immediately however, like most starch based dishes the flavor improves when it’s allowed to rest for an hour or two at room temperature.