Recipe
2 1/2 lbs red potatoes
1 1/2 lbs green beans (clipped and cut in half)
1/2 bunch parsley (rough chopped)
1 c pecorino (grated)
3/4 c EVOO
Salt and pepper to taste
Place potatoes in a pot of water with enough water to cover then simmer until fork tender. While potatoes cook bring another pot of water to a boil and drop the beans in and allow to boil for 45 seconds. Strain the beans rinse them under cold water and transfer to a bowl and set in the fridge to hold. When the potatoes are fork tender strain and place on a sheet tray, put the potatoes in the fridge to cool down thoroughly. Once the potatoes and green beans are cold mix together in a large bowl with the parsley, pecorino, and olive oil. Taste and adjust seasoning with the salt and pepper.