Instructions: Blanch edamame in simmering, salted water until cooked but still firm, 2 to 3 minutes. Remove to a colander with a slotted spoon and drain. Set aside.

Add green beans to the water and simmer until tender, 5 to 7 minutes. Remove to the colander with a slotted spoon and drain. Cut into 2 inch pieces and set aside.

Add water to the pan, if necessary, then add the potatoes and boil until cooked but still firm, 12 to 15 minutes.

While the potatoes are cooking, combine tarragon, parsley, onion, celery seeds, garlic and vinegar in a large bowl.

Hard-cook the egg in a small pan, cool under running water, peel and chop coarsely.

Drain the potatoes and, while still hot, cut into slices, transfer to the bowl and toss. Season with salt and pepper, add the edamame, green beans and chopped egg. Drizzle olive oil over all and toss again. Taste and adjust seasoning as desired.

Serve on romaine lettuce leaves as a first course or as a side vegetable to a main course.

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