Instructions

1. Place the potatoes in a large pot of salted water and bring to a boil. Cook for 5 - 10 minutes, depending on size until just fork tender but still holding their shape. Drain and allow to cool for a few minutes until you can handle them.
2. As they cool, rinse and refill that pot with a little water and a bit a of salt. Bring to a boil and add the beans. Cook for about 4 minutes or until brilliant in color and still slightly crisp. Drain and immediately rinse with cold water (or give them an ice bath) to retain color and crispness. Set aside.
3. Slice the potatoes in half and gently chuck em in a large bowl. Toss with the white wine, vinegar, lemon juice, and stock and let sit about 2 minutes to absorb all the liquid.
4. Next, add the mustard, chives, parsley, basil, feta, and a good helping of salt and pepper. Mix well to combine. Add the beans and the lemon zest and toss.
5. Eat.