Salad of Potatoes, Green Beans, Zucchini and Herbs
Adapted from
Serves 4

This sounds fantastic and also uses many of the fresh ingredients we currently have. I can’t wait to try this! The other good news is that you can make this salad earlier than you need it but probably not more than four hours ahead of time. I have the feeling that this is a real winner!

Four 1/4-pound red potatoes
1/2 pound green beans
Four 1/4-pound zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
1/3 cup extra-virgin olive oil
1/4 cup coarsely chopped basil
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoon plus 2 teaspoons balsamic vinegar
1 garlic clove, minced
1 tablespoon coarsely chopped dill
1 teaspoon coarsely chopped oregano
1/2 teaspoon coarsely chopped thyme
Salt and freshly ground pepper

Steam the potatoes in a basket over simmering water until tender, about 25 minutes. Transfer to a plate and let cool completely. Peel the potatoes, then slice them 1/4 inch thick.

Meanwhile, add the green beans to the steamer and cook for 3 minutes. Scatter the zucchini over the green beans and steam until both are just tender, about 3 minutes. Spread the beans and zucchini out on a baking sheet and let cool completely.

In a small bowl, mix the olive oil with the basil, parsley, vinegar, garlic, dill, oregano and thyme; season with salt and pepper. In a medium bowl, toss the potatoes with all but 2 tablespoons of the vinaigrette, then transfer to a platter. Add the beans, zucchini and remaining vinaigrette to the bowl and toss to coat. Mound the beans and zucchini on the potatoes and serve.