Potate e Fagiolini
Serves 4-6
 
This is a yummy traditional side dish for the summertime when green beans are in season, either picked right from the garden or fresh from your local farmers market. It’s the perfect dish for a summer picnic or to take on the go to an outdoor gathering! 
 
2 lbs. Red or Yukon gold potatoes, peeled and cut into quarters
2 tsp. salt
1 Lb. green beans, trimmed
½ cup extra virgin olive oil
2 Tbsp. red or white wine vinegar
Juice and zest of 1 lemon
4 fresh basil leaves, torn
3 Tbsp. Fresh parsley chopped
½ teaspoon salt 
¼ teaspoon freshly ground black pepper 
Red onion (optional)
 
In a large pot of cold water, add potatoes and 1 tsp. of salt. Bring to a boil and simmer until tender, about 10-15 minutes. Drain and set aside. (When cool enough to handle, slice them in half or quarters.)
Bring another pot of water to a boil and 1 tsp. salt and add beans. Cook until tender, about 3-5 minutes until tender but crisp. Drain the beans at run under cold water to stop the cooking.
In a medium bowl whisk together the olive oil, wine vinegar, lemon juice, lemon zest, salt, and pepper. Add parsley and torn basil leaves and mix.
Place warm potatoes and green beans in a large bowl. Pour ½ the dressing over the vegetables and toss gently. Let sit 30 minutes before serving. When ready to serve drizzle with the rest of the dressing.
Garnish wiith fresh parsley and basi.