Green Bean and Fingerling Potato Salad

from Gourmet Magazine, May 1995

Ingredients

2 pounds white fingerling potatoes, scrubbed
1 pound green beans, trimmed
1/4 cup chopped mixed fresh herbs such as chives,
thyme, parsley, etc.
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly grated lemon zest

Directions

1. In a large kettle, simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
   
2. In a large saucepan, cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon, transfer beans to colander with potatoes and drain well.
   
3. In a large bowl, toss together warm potatoes, beans, herbs, oil, zest, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Serve salad warm or at room temperature.

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