Can be prepared in 45 minutes or less. If fingerling potatoes are not available, small red potatoes, halved, may be substituted.

　　

Ingredients

Serves 12 as part of a buffet

　　2 pounds purple and/or white fingerling potatoes, scrubbed

　　1 pound green beans, trimmed

　　1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms, if desired) and thyme, parsley, mint and summer savory leaves

　　2 tablespoons extra-virgin olive oil

　　1/2 teaspoon freshly grated lemon zest

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 4

Serve salad warm or at room temperature.