Andreas Viestad'S New Potato Salad With Herbs And Green Beans - cooking recipe

Ingredients

2 1/2 lbs tiny new potatoes
1 tablespoon sea salt
2/3 lb green beans
2/3 cup chopped herbs, like mint, thyme, parsley and basil
2 garlic cloves, crushed
2 tablespoons capers, drained
1 tablespoon lemon zest, grated
1/2 cup extra virgin olive oil
3 -4 tablespoons fresh lemon juice
fresh ground pepper

Preparation

Place potatoes in a large saucepan with 1 tablespoons salt and enough water to cover generously. Bring to a boil and cook about 15 minutes, until the potatoes are tender but still firm in the center. Drain potatoes, allow to cool a bit, then cut them in half and place in a large bowl.
Meanwhile, cook green beans in lightly salted boiling water for 5 minutes, until just tender. Drain, add beans to the warm potatoes, then add herbs, garlic, capers, and lemon zest. Combine oil and lemon juice and pour over the potato-bean mixture; toss to mix well and season with salt and pepper to taste. Let stand for a few hours at room temperature so that the herbs will have time to flavor the vegetables. Garnish with edible flowers if you like.