Potato Bean Salad

I am in love! I found these wee fruits at (where else?) Trader Joe's. The carton says Organic Baby Heirlooms. Those 3 words individually make my heart go pitter-patter. Put them together and I'm done for. I have a recipe for a fabulous Potato Bean Salad from my cousin Leslie. She's a culinary wonder. A domestic higher power. Any recipe I get from her is certified delicious. This recipe calls for potatoes and tomatoes. I started adding purple potatoes to this dish after I found out they even existed while on a harvest walk at Earthbound Farms in Carmel Valley, CA. So when I saw these purple tomatoes, I thought of this recipe and almost swooned, right there in Trader Joe's produce section. They would have had to revive me by fanning my face with my reusable grocery bags. How embarrassing. This salad's vibrant summery colors alone will light your dinner table on fire. Aren't the purple potatoes fantastic? Once you taste it, you'll never stop making it. It's piquant. It's savory. Fresh, cold, crisp, tender, salty, juicy. Just about every experience your taste buds could ask for on a hot July evening. Potato Bean Salad Red, yukon and purple potatoes, boiled til tender enough to pierce Sugar snap peas (can also try snow peas, green beans) Cherry tomatoes, halved Pesto Balsamic vinegar Salt/Pepper Olive Oil (if salad seems dry) When potatoes are cool enough to handle, cut into large chunks. Toss potatoes, peas and tomatoes together. Add pesto, vinegar, salt, pepper and olive oil to taste. Toss. Serve cold.