Delicious if served warm, exceptional when chilled for tomorrow’s lunch.

This recipe is adapted from The Joy of Cooking

Ingredients

2 pounds waxy(not russets) potatoes, cubed

1 pound New Morning Farm green beans, cut and trimmed

6 tablespoons red or white wine vinegar

6 tablespoons extra virgin olive oil

1 shallot OR 1/2 red onion OR 3 tablespoons fresh chives, minced

1 bunch parsley, finely chopped

2 tablespoons drained capers (optional)

1 tablespoon whole-grain mustard

A few sprigs fresh tarragon or thyme

Directions

Set a medium pot on to boil, salt generously. Add diced potatoes and boil until a few minutes from done. Add the cut and trimmed green beans at this time so both can finish cooking together. While vegetables are boiling whisk vinegar, mustard, tarragon or thyme with olive oil and salt and pepper (to taste). Drain potatoes and beans and combine with parsley, minced shallot, and capers (if using) in a large salad bowl. Dress and toss while warm.