This salad is a great alternative to traditional potato salad and is easy to bring to a picnic or BBQ. This salad can be made in advance and stored in an air-tight container for up to three days. I also love this salad because you can substitute the fresh herbs and green vegetables for what you have at your house or whatever is currently in season.

Ingredients:

• 1 medium shallot, peeled
• 3 tablespoons white vinegar
• sea salt and ground pepper, to taste
• 1 1/2 pounds mini potatoes
• 1 tablespoon capers
• 1 teaspoon grainy mustard
• 1/3 cup extra virgin olive oil
• 1/2 cup cooked white beans
• 1 stalk celery, fine dice
• 1/2 pound asparagus, woody ends trimmed
• 1/3 pound green beans, ends trimmed
• 4 radishes, thinly sliced
• 1/4 cup finely sliced chives or onion tops
• 1/4 cup finely chopped parsley

Instructions:

1. Finely chop the shallot and transfer to a large bowl. Cover the shallot with vinegar, add salt and pepper, and stir. Make sure shallots are covered in vinegar. Set aside and let soften for at least five minutes.
2. Place potatoes in a medium saucepan and cover them with water. Place saucepan over medium high heat and bring potatoes to a boil. Lower the heat to a simmer and cook potatoes until they are just tender, about 13-16 minutes. Using a slotted spoon, transfer cooked potatoes to a plate or bowl and allow them to cool slightly. Reserve the cooking water.
3. To the bowl with shallots, stir in the capers and mustard. While whisking, slowly drizzle the olive oil in the bowl. Whisk until you have a unified dressing.
4. Once you can handle the potatoes, cut them into quarters and place them in the bowl with the shallot dressing. Add white beans and celery to the bowl as well. Stir to combine and set aside.
5. Bring the saucepan of water back up to a boil and add a pinch of salt. Cut the asparagus and green beans into bite-sized pieces and add them to the saucepan. Boil the vegetables until tender, about 3-4 minutes. Drain the vegetables and place them in an ice bath or run under cold water to shock them and stop the cooking process.
6. Dry the asparagus and green beans with a kitchen towel and add them to the bowl with the potatoes and white beans. Add the radishes, chives, and parsley, and toss everything well to combine. Add more salt and pepper if necessary.