This is another simple salad where the whole is greater than the sum of the parts. It disappeared very quickly at the table. I used a mix of parsley and basil for the herbs, which worked well, but you could also try dill, mint, or oregano.
1 pint new potatoes (ideally small ones)
2-3 Tbsp white wine vinegar
1-2 Tbsp good quality olive oil
1 1/2 cups cooked cannellini (or one can)
1/4 - 1/2 cup chopped fresh herbs
Salt and pepper to taste
Cut the potatoes into bite sized pieces if needed (leave the skin on). Boil then in a pot of salted water until tender but not too soft. Drain.
Combine the vinegar and olive oil and carefully dress the potatoes, ensuring they are all well coated but not mashing them. Refrigerate until cool.
Combine the cooled potatoes with the beans and herbs and toss gently to mix. Season with salt and pepper to taste. Refrigerate until ready to serve.
Serves about 4.