Potato and Green Bean Salad

Ingredients:

1 pound red bliss potatoes
2 cloves garlic
Kosher salt
2-3 tbs. lemon juice
2-3 tbs. extra-virgin olive oil
1 tbs. butter
1/2 pound haricots verts, stem ends removed
3 scallions, thinly sliced on the bias
Pinch of red pepper flakes

Directions:

1. Put the potatoes and garlic in a pot and cover with well-salted water. Bring to a boil over medium heat and cook until the potatoes are fork-tender, about 20 minutes; drain.

2. When they are cool enough to handle but still hot, carefully cut the potatoes in half (try not to pull off the skins) and transfer to a large bowl. Add half of the olive oil, lemon juice, and butter to the bowl. Toss to combine but be gentle to not break apart the potatoes. Season with salt and pepper. (It is important to do this while the potatoes are still warm so they absorb the flavoring.)

3. Meanwhile, bring another pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt. Add the haricots verts to the boiling water and cook until tender, 5 to 6 minutes (bite a bean to be sure they are properly cooked); drain and immediately put in the ice water to "shock" them, or stop the cooking. When they are cold, drain the haricots verts and let them dry a little. Cut them in half.

4. Add the haricots verts, scallions and red pepper flakes to the bowl with the potatoes. Stir to combine well; taste and adjust the seasoning. Add the remaining oil and lemon juice, if needed. This salad is good now, but it will be even better if you let it sit for at least 1 hour at room temperature.