In a large kettle simmer potatoes
in salted water to cover until tender when pierced with a
fork, about 10 minutes, and drain in a large colander.
In a large saucepan cook beans in 3 inches salted boiling
water over high heat until crisp-tender, about 3 to 5 minutes.
With tongs or a slotted spoon transfer beans to colander with
potatoes and drain well.
In a large bowl toss together warm potatoes, beans, herbs,
dressing and salt and pepper to taste. Salad may be made 1 day
ahead and chilled, covered.
Serve salad warm or at room temperature.
