Ingredient

• 8 ounces small yellow or red potatoes
• 4 ounces fresh green beans, trimmed
• ¾ cooked white beans, drained and rinsed
• 3 hard boiled eggs, halved
• 4 artichoke hearts, drained and halved
• 1 cup quartered radishes and/or sliced cucumber
• 1 cup cherry tomatoes, halved
• ½ cup Niçoise or Kalamata olives, pitted and halved
• 2 tablespoons capers, drained
• Lemon Vinaigrette, for drizzling
• 2 tablespoons chopped parsley
• Flaky sea salt, such as Maldon
• Freshly ground black pepper

Direction

1. Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 15 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.
2. Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry.
3. Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.