Step 1

In a large pot of cold water, add the potatoes and a teaspoon of salt.

Step 2

Bring to a boil and then reduce heat to a simmer for about 15-20 minutes or until the potatoes become tender. When a knife can easily pierce the potato, they are done.

Step 3

While the potatoes are simmering, bring another pot of water to boil. Add the salt.

Step 4

Add the string beans and blanch for about 2-3 minutes or until crisp tender and bright green in color.

Step 5

Drain the green beans and run under cold water to stop the cooking.

Step 6

While the potatoes continue to simmer, combine the ingredients to make the parsley vinaigrette in a small mason jar. Place the screw-top cap and shake together.

Step 7

Drain the potatoes and when cool enough to handle, slice them in half or in quarters.

Step 8

Place the warm potatoes and crispy green beans in a large bowl and toss together with about half of the parsley vinaigrette. Allow the flavors to be absorbed for at least 5 minutes.

Step 9

When ready to serve, add the tomatoes and the rest of the vinaigrette and drizzle with the juice of half a lemon.