Summer’s Bounty Potato Salad Recipe

Ingredients

• 1 pound tricolor baby potatoes, quartered
• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 1 (12-ounce) package fresh green beans, trimmed and cut into 1½-inch pieces
• ½ cup mayonnaise
• ⅓ cup chopped fresh parsley
• ¼ cup chopped fresh chives
• ¼ cup thinly sliced shallot
• 2 tablespoons stone-ground mustard
• 1 tablespoon minced garlic
• ½ teaspoon ground black pepper
• 2 cups fresh yellow corn kernels (about 3 ears)
• ½ cup diced red bell pepper
• Garnish : chopped fresh parsley, chopped fresh chives