Everyone has a favorite potato salad recipe — but if you’re looking for something new, this one might fit the bill. Heirloom fingerling potatoes share star billing with asparagus, green beans and fresh mint for an extravaganza of summertime flavors. Fava beans or English peas are also great additions, so feel free to experiment during their short season. Crumbles of mild goat cheese and a warm dressing of olive oil and lemon round out the recipe. Serve alongside grilled steak or barbecued chicken for a satisfying meal that’s perfect for warm weather alfresco dining.
Cut the potatoes into equally sized chunks or halve and quarter them, depending on their size. Place the potatoes in a large saucepan and add the chicken stock. Bring to a boil over high heat, then lower the heat to medium and cook, uncovered, for 12 minutes. Add the asparagus and green beans, and cook until the vegetables are just tender and the stock has reduced to a glaze, 4 to 5 minutes. Drain the vegetables into a large serving bowl; reserve 1 tablespoon of the stock and set aside. Transfer the potato mixture to a large bowl.
Place the olive oil in a small pan or skillet and warm over medium heat. Add the shallots and cook, stirring frequently, until the shallots are soft, about 5 minutes. Add the reserved stock, lemon juice and salt. Pour the dressing over the vegetables and toss gently to coat.
Sprinkle the goat cheese and mint over the salad; season to taste with sea salt and freshly ground black pepper. Serve warm or at room temperature.