Green Bean and Fingerling Potato Salad

Green Bean and Fingerling Potato Salad
With Mustard Shallot Vinaigretterecipe courtesy of Gourmet Magazine pounds purple and/or white fingerling potatoes, rgb( pound green beans,
rimmed1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms if desired) and thyme, parsley, mint and summer savory leaves rgb( shallot vinaigrette (recipe follows)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, dressing and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
Serve salad warm or at room temperature.