Clean the potatoes of any visible dirt and place the skin-on potatoes into a 4-5-quart pot and fill with water. Bring to a boil and boil on a medium heat until the potatoes are fork tender. Depending on the size, between 20 and 30 minutes. Do not discard the potato water.

As the smaller potatoes are done, remove with a spider or strainer to your cutting board and once cool enough to handle, peel the skin off with the blade of a small paring knife. Hold the potato from sliding with a kitchen towel as you peel.

As each potato is peeled, slice into thick slices and place in a large mixing bowl and drizzle on a little of the olive oil. Keep removing, peeling, slicing and oiling until all of the potatoes are done. Use ¼ cup of the oil in this step. Set aside.

The potato water will be used in a future step, do not discard.

In a small bowl, mix the lemon zest, lemon juice, onion, garlic, parsley, mustard, one teaspoon of the salt, pepper and two tablespoons of the oil, then add to the potatoes and toss. Set aside.

Heat the potato water back to boiling and add the second teaspoon of salt as well as the teaspoon of baking soda. The soda will keep the beans green in color.

Add the green beans and cook just until tender, but still with a little crunch. Timing will vary depending on the type and size.

Have a bowl of ice water waiting and when the beans are cooked, drain them into a colander then plunge into the ice water to stop the cooking. Drain and pat dry on paper towels.

Add the blanched cooled green beans, the cut cherry tomatoes and the torn mint and toss. Taste, add more salt and pepper as needed and toss again.

Pour into a serving bowl and drizzle on the remaining two tablespoons of olive oil and serve.