Corn, String Bean & Potato Succotash Salad
Note: Adapted from “Canal House Cooks Every Day” by Melissa Hamilton and Christopher Hirsheimer.
Cook: Put 4 thin-skinned waxy potatoes in a pot of salted cold water. Bring to a boil over medium-high heat. While potatoes cook, add 4 shucked ears of corn to the pot; cook 3-5 minutes. Remove corn from water; cool. Add 1/2 pound trimmed string beans to pot; cook until tender, about 5 minutes. Scoop beans out of pot with a slotted spoon; cool quickly in a bowl of ice water. Drain potatoes when tender; about 20 minutes depending on size.
Assemble: Cut corn off cob into a large bowl. Cut potatoes into slices or chunks. Add to bowl. Drain green beans, add to bowl. Add 1 finely chopped shallot; a handful fresh parsley leaves, chopped; 1/3 cup extra-virgin olive oil, salt and pepper. Toss gently.
Adjust seasonings, adding more oil if needed. Servings: 4 to 6