GREEN BEAN AND NEW POTATO SALAD WITH FRESH HERBS
1 pound new potatoes, any color, purple is preferable, unpeeped
1 ½ pounds green beans, stems trimmed
1 cup minced sweet onion
1 cup finely chopped parsley leaves
½ cup finely chopped cilantro leaves and tender stems
2 tablespoons lime juice
2 tablespoons soy sauce
2 large garlic cloves, grated on Microplane or minced
¼ cup grapeseed, avocado or light olive oil
1 teaspoon kosher or sea salt, or more, to taste
1 teaspoon freshly ground black pepper
1. Combine all the dressing ingredients in a small jar and shake well to combine.
2. Cook the potatoes in boiling salted water until tender, about 20 minutes. Drain, cool, and cut into ¾-inch cubes.
3. Cook green beans in boiling salted water until tender, about 7 minutes. Place drained beans into ice water to chill quickly, drain again and dry on paper or kitchen towels, then cut into 1-inch long pieces.
4. In a mixing bowl, toss together the vegetables, the herbs, the onion, and the dressing.
Taste and season with more salt and black pepper, if needed.