Haricot Vert, Edamame, and Purple-Potato Salad

• 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

1. Have ready a large bowl of ice and cold water.
2. Boil edamame or fava beans in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes.
3. Transfer with a slotted spoon to ice water.
4. Shell edamame, or peel tough outer skins from fava beans.
5. Bring potatoes and enough salted water to cover by 1 1/2 inches to a boil and cook at a bare simmer until almost tender, 15 to 20 minutes.
6. (Potatoes will continue to cook a bit after being removed from water.
7. Be careful not to overcook or potatoes will break apart when sliced.)
8. Transfer with a slotted spoon to ice water to cool.
9. Drain well.
10. While potatoes are cooking, trim haricots verts and halve diagonally crosswise.
11. Cook in 2 batches in a large pot of boiling salted water until just tender, 3 to 4 minutes (regular green beans will take longer to cook).
12. Transfer to ice water to cool.
13. Drain well.
14. Just before serving, cut potatoes into 1/3-inch-thick slices and toss all ingredients together in a large bowl with salt and pepper to taste.

fava beans, boiling potatoes, haricots verts, shallot, fresh mint, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/haricot-vert-edamame-and-purple-potato-salad-103397 (may not work)