This rustic Italian salad is a great way to showcase perfect, in-season produce. Swap out the summer tomatoes and green beans for roasted root vegetables and fennel in the winter, or asparagus and shaved artichokes in the spring--the possibilities are endless. Use tender red baby potatoes, and stir in fresh herbs like basil and parsley just before serving. The dressing for this salad is made with olive oil and balsamic vinegar, so it's much lighter than traditional potato salad--serve it alongside your favorite barbecue dish, or fold in mixed greens for a satisfying entree salad. Pair with a fragrant white blend for summery sipping.