Photograph by Deborah Geering
The main ingredients of this salad are often among the first of summer. Bright, crisp beans are fair consolation as spring salad greens fade from local farmers markets. Note that the vinegar will discolor the beans and basil, so don’t stir it all together until you’re ready to serve it.
1/2 pound small potatoes
1/2 pound green beans, trimmed and cut into 2-inch pieces
1/2 pound Sungold or other cherry tomatoes, halved (about 1 cup)
1 shallot or small Vidalia onion, finely chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Freshly ground black pepper
1 teaspoon finely chopped fresh basil
1 teaspoon finely chopped fresh oregano
Rinse potatoes and cut into bite-sized pieces. Place in a medium saucepan, cover with 2 inches cold water, and stir in 2 tablespoons kosher salt. Place over high heat, bring to a boil, and cook until potatoes are just tender. Drain in a colander and let rest.
While potatoes cook, bring a second pot of salted water to boil. Set a bowl of ice water near the stove. Add green beans to boiling water and cook until just tender, about 4 minutes. Remove green beans with a slotted spoon and drop into the ice water. After a few minutes, thoroughly drain green beans.
Immediately before serving, in a medium bowl, combine potatoes, green beans, tomatoes, shallot, olive oil, vinegar, and herbs. Gently stir to combine well. Season to taste with kosher salt and black pepper.
Serves 4 to 6