Instructions: In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.

In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.

In a large bowl toss together warm potatoes, beans, herbs, Mustard Shallot Vinaigrette and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.

Serve salad warm or at room temperature.

This recipe yields 12 servings as part of a buffet.

Comments: The original recipe title as listed is "Green Bean And Fingerling Potato Salad With Mustard Shallot Vinaigrette".

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