Name: Haricot Vert, Edamame, and Purple-Potato Salad
Cook time: 45 min
Total time: 1 hr
Yield: Serves 16
Ingredients: 1 lb frozen or fresh edamame (soybeans) in the pod or 2 1/2 lb fresh fava beans in the pod, shelled; 3 lb small boiling potatoes (preferably purple or red fingerling); 3 lb haricots verts (thin French green beans) or thin regular green beans; 1/4 cup minced shallot; 1/4 cup chopped fresh mint; 1/4 to 1/3 cup extra-virgin olive oil

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Haricot Vert, Edamame, and Purple-Potato SaladRomulo Yanes

The success of this dish depends entirely on the quality of your ingredients. Now's the time to use your best olive oil, freshly ground pepper, and a generous amount of a flavorful sea salt.

Cooks' note:

• Vegetables may be cooked 1 day ahead and chilled separately in sealable plastic bags. Do not slice potatoes until just before serving.

Recipe notes

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