Salt Cod, Potato, and String Bean Salad

• 1 pound boneless baccala fillet, soaked for 8 hours (enough time to get the salt out of the fish), changing the water 3 or 4 times
• 3 medium russet potatoes (about 1 1/2 pounds)
• 1 pound green beans, trimmed
• 1 small red onion, thinly sliced
• 1/2 cup roasted red-pepper strips
• 1/2 teaspoon kosher salt
• 1/8 teaspoon peperoncino flakes, or to taste
• 1/4 cup extra-virgin olive oil
• 3 tablespoons white-wine vinegar

1. Place the salt cod in a small saucepan, and add water to cover.
2. Bring the water to a simmer, 1 to 2 minutes, just to refresh the cod and remove any last traces of saltiness.
3. Drain, pat the cod dry, and set aside.
4. Slip the potatoes into a pot with water, cover, and bring to a simmer.
5. Cook until tender; then remove the potatoes and let cool slightly.
6. Peel and cut them into 1-inch chunks, and toss into a serving bowl.
7. In the meantime, bring a pot of salted water to a boil, and add the green beans.
8. Boil until crisp-tender, about 6 minutes, drain, let cool, then add to the bowl with the potatoes.
9. Scatter the red onion and pepper into the serving bowl.
10. Season with the salt and peperoncino flakes, drizzle with the olive oil and vinegar, and toss well.
11. Flake the cod in big chunks over the top of the bowl, and toss gently one more time, taking care not to break up the pieces of fish too much.

baccala fillet, russet potatoes, green beans, red onion, pepper, kosher salt, peperoncino flakes, extravirgin olive oil, whitewine vinegar

Taken from www.epicurious.com/recipes/food/views/salt-cod-potato-and-string-bean-salad-385185 (may not work)