Seared Green-Bean Salad

• 1 pound small Yukon gold potatoes
• 1/2 cup extra-virgin olive oil
• 2 pounds green beans, trimmed
• 2 tablespoons sesame seeds
• 1 large shallot, peeled and sliced paper thin
• 1 large lemon, juiced (about 2 tablespoons)
• 2 teaspoons sesame oil
• Kosher salt to taste
• 1 teaspoon freshly ground pepper, plus more to taste

1. Slice the potatoes into quarters, place them in a pot, cover with cold water and bring to a boil over high heat.
2. Cook an additional 4 minutes.
3. Drain and place them, cut sides up, on a towel to dry.
4. Coat a large frying pan with a thin layer of oil and place over high heat.
5. When the oil becomes fragrant, arrange enough of the beans to cover the bottom of the pan.
6. Sear on one side for 3 minutes.
7. Do not turn.
8. Place the beans in a bowl and cover.
9. Repeat in batches with the remaining beans, adding them to the bowl and covering it.
10. Place the potatoes, cut sides down, in a large frying pan with a thick layer of olive oil.
11. Fry over medium-low heat for 20 minutes.
12. Fry only one side; do not turn.
13. In a dry pan, roast the sesame seeds.
14. Slice the shallot.
15. Add these as well as the lemon juice, sesame oil, salt and pepper and about a tablespoon of olive oil, or more to taste, to the green beans.
16. Add the potatoes and toss.
17. Chill before serving.

gold potatoes, extravirgin olive oil, green beans, sesame seeds, shallot, lemon, sesame oil, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10794 (may not work)