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1
In a large bowl, whisk the vinegar with salt and pepper to taste. Slowly add the oil, whisking until the dressing is emulsified. Add the shallots, whisk briskly, and set aside.
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2
Bring a large pot of salted water to a boil (1 tablespoon sea salt per 2 quarts water) over high heat. Prepare a large bowl of ice water.
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3
Add the beans to the boiling water, return to a boil, and cook until the beans are tender but not mushy, 4 to 5 minutes. Using a slotted spoon, transfer the beans to the ice water and leave them there until they are chilled through. Drain the beans and spread them out on a tea towel to dry.
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4
Bring the water back to a boil. Add the potatoes and cook until they are just tender, 12 to 15 minutes. Check the potatoes; depending on the variety and their freshness, they may take substantially longer to cook. Drain the potatoes and set them aside to cool slightly.
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5
Whisk the dressing again to be sure all the ingredients are well blended.
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6
As soon as you can handle the potatoes (they should still be quite hot), cut them into bite-size pieces, dropping them right into the dressing. Toss the potatoes and set them aside at room temperature. About 20 minutes before serving the salad, toss in the beans.
