Ingredients

• 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
• Mustard shallot vinaigrette (recipe follows)
• 1 1/2 tablespoons Dijon-style mustard
• 3 tablespoons finely chopped shallots or scallions
• Salt and pepper to taste
• 1/4 cup white wine vinegar
• 3/4 cup extra-virgin olive oil

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Instructions

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.
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.
3. In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
4. Serve salad warm or at room temperature.
5. In a bowl whisk together all the ingredients except the oil. Slowly add the oil in a stream.