Haricot Vert, Edamame, and Purple-Potato Salad

1. 1

   Have ready a large bowl of ice and cold water.

2. 2

   Boil edamame or fava beans in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes.

3. 3

   Transfer with a slotted spoon to ice water.

4. 4

   Shell edamame, or peel tough outer skins from fava beans.

5. 5

   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.

6. 6

   (Potatoes will continue to cook a bit after being removed from water.

7. 7

   Be careful not to overcook or potatoes will break apart when sliced.)

8. 8

   Transfer with a slotted spoon to ice water to cool.

9. 9

   Drain well.

10. 10

    While potatoes are cooking, trim haricots verts and halve diagonally crosswise.

11. 11

    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).

12. 12

    Transfer to ice water to cool.

13. 13

    Drain well.

14. 14

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.