adapted from Lidia Bastianich
- 2 MEDIUM-TO-LARGE IDAHO POTATOES
- 1 POUND FRESH STRING BEANS, TRIMMED
- 3 TABLESPOONS OLIVE OIL
- 3 TABLESPOONS WHITE WINE VINEGAR
- ¼ TEASPOON SALT
- FRESHLY GROUND PEPPER TO TASTE
- 1 SMALL RED ONION, THINLY SLICED
- Boil the potatoes in 2 quarts of salted water for 20 minutes.
- Add the beans and boil 7 minutes longer, until the beans and potatoes are just tender.
- Strain into a colander, remove and set aside the potatoes. Refresh the beans under cold running water and drain well.
- When the potatoes are cool enough to handle, peel and slice them 1/3” thick. If the beans are long, halve them crosswise.
- In a large bowl, whisk together the oil, vinegar, salt and pepper.
- Add the onion, potatoes, and beans, and toss very gently to dress all ingredients without breaking the potatoes.