Herb and Vinegar Potato Salad

I'm finding this post kind of hard to write because I feel like all I'm thinking about these days is my dissertation.  And I know you don't want to hear about that.  So I'll keep it simple.

I'm on the lookout lately for things to do with root vegetables that doesn't involve roasting or otherwise baking them.  Simple things that will still be satisfying and easy for one person to eat for a few days.  Ha.

Potato salad.  And not only, but a potato salad that came with glowing reviews from Shutterbean.  She did say that the Old Bay seasoning really made the recipe, but I didn't know how available that would be in Paris, and I still wanted some kind of blend.  So I decided on herbes de provence.  It's not however usually added to a dish that won't be cooked though, so I softened it in the vinegar along with the onion.  Also, as you can see, I didn't use a red onion since I had a sweet white onion that had to go.  However, I'd recommend red, so we're going with that.  Ta da!  Easy enough for a grad student.

Herb and Vinegar Potato Salad
Just slight adapted from Shutterbean

1 medium red onion, sliced thinly
3/4 cup apple cider vinegar
1 teaspoon salt
1/2 pound fresh green beans, trimmed and broken into bites
4 pounds yellow potatoes
2 teaspoons herbes de provence.

Put the onion into a medium bowl and add the vinegar, 1/2 teaspoon of salt and the herbes de provence.  Toss well to coat and let it sit out at room temperature for 1 hour.

Don't peel the potatoes.  Boil them in a large pot along with a a three-finger grab of salt, with the water just covering the potatoes.  Boil until almost done, about 15 minutes or more depending on the size of the potatoes.  But 15 minutes for the smallish yellow ones.  When they're still a bit firm, add the beans and boil until potatoes are easily pierced with a knife.  About 2-3 minutes more.

Drain the vegetables, but don't run under cold water.  Toss the beans directly into the reserved dressing so they can start soaking it up while they're warm.  As the potatoes cool, slip their skins off.  It shouldn't be too hard, and you don't have to get everything off.  The potato skins are good for you, after all!  Cut the potatoes into bite-sized chunks and toss with the dressing.  Add an additional 1/4-1/2 cup vinegar and another teaspoon of salt.  Serve now, eat as leftovers.  It just gets better with time.