Haricot Vert, Edamame, and Purple-Potato Salad
- ¼ cup shallot
- ¼ cup extra-virgin olive oil
- ¼ cup fresh mint
- 3 pounds haricots verts (thin French green beans) or thin regular green beans
- 3 pounds small boiling potatoes (preferably purple or red fingerling)
- 1 pound frozen or fresh edamame (soybeans) in the pod or 2 1/2 lb fresh fava beans in the pod
Have ready a large bowl of ice and cold water. Boil edamame or fava beans in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes. Transfer with a slotted spoon to ice water. Shell edamame, or peel tough outer skins from fava beans. Bring potatoes and enough salted water to cove...