Scrub the potatoes and remove any blemishes-while leaving as much skin on as possible. Put them in a pot and cover with cold water. Add  2 teaspoons of kosher salt to the water. Turn on high and bring to a boil. After it reaches a boil- turn down to a medium simmer and cook for about 15 minutes  or until a knife can be easily inserted. The potatoes should be tender but the skins remain intact.

While the potatoes are cooking make the vinaigrette. Combine the shallots,  champagne vinegar, parsley, and olive oil and whisk until all is combined.

With a slotted spoon remove the potatoes to a colander and rinse with cold water to stop further cooking. Lay them out on a towel to cool and dry. Quarter the potatoes when they are cool enough to handle and put them in a large bowl.Toss with half of the dressing .  The sauce is really absorbed by the warm potatoes.

Bring a large pot of  salted water to boil.

When the water is rapid boiling- rinse the beans under very hot water in a colander for a minute or two. ( Julia says to do this- so i always do it). Drop the beans by handfuls into the water - cover briefly to bring it back to a boil.

Cook, uncovered until the beans are just cooked through, but are still a little crunchy- 2-3 minutes for tiny beans- 4-5 for whole round beans. I prick them with a fork ( or taste them) starting at 2 minutes- every bean is different.

Have a colander in the sink- when the beans are done, bring the pot to the sink drain the beans into the colander. Run the beans under cold water to stop the cooking for a couple minutes- tossing them so all will get the cold shock.

Line your counter with a towel. Shake as much water out  of the beans and spread them single layer on the towel.

For the potatoes:

For the beans:

For the salad:

1 1/2 pounds small new potatoes

1 pound french style green beans

1 cup cherry tomatoes halved or quartered depending on their size

1 bunch of scallions trimmed and sliced thin

For the vinaigrette:

2 T shallots chopped fine

3 T chopped parsley

4 T champagne vinegar

1 t dijon mustard

1/ 1/2 t kosher salt

1 t fresh ground black pepper

1/2 cup good quality olive oil

Finishing the salad:

Gently fold the beans, tomatoes, and scallions in with the with the sauce and potatoes- tossing until well combined- i do this with clean hands- adding more vinaigrette if necessary.

This salad can be served warm, room temp or cold.

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FRENCH STYLE POTATO SALAD