Green Bean and Fingerling Potato Salad

• 2 pounds purple and/or white fingerling potatoes, scrubbed
• 1 pound green beans, trimmed
• 1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms, if desired) and thyme, parsley, mint and summer savory leaves
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon freshly grated lemon zest

1. In a large kettle, simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
2. In a large saucepan, cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes.
3. With tongs or a slotted spoon, transfer beans to colander with potatoes and drain well.
4. In a large bowl, toss together warm potatoes, beans, herbs, oil, zest, and salt and pepper to taste.
5. Salad may be made 1 day ahead and chilled, covered.
6. Serve salad warm or at room temperature.

purple, green beans, herbs, extravirgin olive oil, freshly grated lemon zest

Taken from www.epicurious.com/recipes/food/views/green-bean-and-fingerling-potato-salad-10194 (may not work)