2 pounds snap beans (green and yellow if possible)
2 pounds red potatoes
3/4 cup sour cream
1/4 cup mayonnaise
1 cup scallions, sliced white and green together
1 tablespoon minced garlic
1 tablespoon minced parsley
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon white pepper
1/2 teaspoon black pepper
3 to 4 tablespoons extra-virgin olive oil
Pick the beans of their stem end and break in two. Blanch in a large pot of salted boiling water for 2 to 3 minutes, then shock in ice water to cool. Remove from the ice water when cool and pat dry. Wash the red potatoes. Cut into equal-size pieces leaving the skin on. Place in a large pot of cold salted water and bring slowly up to a simmer. Cook 8 to 10 minutes until fork-tender. Drain off hot water and flush with cold water and some ice cubes until cooled throughout. Drain and pat dry.
Place the cooked potatoes and beans in a mixing bowl. Add the sour cream, mayonnaise, scallions, garlic, parsley, salt, white and black pepper. Mix gently to combine. Allow to rest for 30 minutes or so in the refrigerator for the flavors to marry.
Place in an appropriate serving dish or bowl and drizzle with the olive oil just before serving.
Chef Donald Barickman is on staff at the Culinary Institute of Charleston.