Ingredients

2 medium to large Idaho potatoes

1 pound fresh string beans, trimmed

3 tablespoons extra virgin olive oil

3 tablespoons white wine vinegar

1/4 teaspoon salt

Freshly ground black pepper, to taste

1 small red onion, thinly sliced

Chef notes

I ate a lot of potatoes as a child, and my Grandmother Rosa had many ways of dressing them up. This was one of my favorites as a kid when my grandmother's earliest string beans were harvested. Try it as picnic fare.

Preparation

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-inch 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.

Lidia Bastianich's String Bean and Potato Salad