Haricot Vert, Edamame, and Purple-Potato Salad

Ingredients

• 1 lb edamame fresh shelled (soybeans)
• 0.3 cup mint leaves fresh chopped
• 3 lb haricots verts french thin ( green beans)
• 0.3 cup olive oil extra virgin extra-virgin
• 3 lb potato red boiling (preferably purple or fingerling)
• 0.3 cup shallots minced

Equipment

• bowl
• pot
• ziploc bags
• slotted spoon

Directions

1. Have ready a large bowl of ice and cold water. Boil edamame or fava beans in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes.
2. Transfer with a slotted spoon to ice water. Shell edamame, or peel tough outer skins from fava beans.
3. 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. (Potatoes will continue to cook a bit after being removed from water. Be careful not to overcook or potatoes will break apart when sliced.)
4. Transfer with a slotted spoon to ice water to cool.
5. Drain well.
6. While potatoes are cooking, trim haricots verts and halve diagonally crosswise. 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).
7. Transfer to ice water to cool.
8. Drain well.
9. 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.
10. • Vegetables may be cooked 1 day ahead and chilled separately in sealable plastic bags. Do not slice potatoes until just before serving.