Green Bean and Potato Salad with Dijon Vinaigrette
Green Bean and Potato Salad with Dijon Vinaigrette
Ingredients
- 8 ounces green beans, trimmed cut into 1 1/2 inch pieces
- 3 lbs small red potatoes, unpeeled, halved
- 2 tablespoons dry vermouth
- 2 tablespoons white wine vinegar
- 1 large shallot, chopped
- 1 tablespoon coarse-grained Dijon mustard
- 2⁄3 cup extra virgin olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Cook beans in large saucepan of boiling salted water until crisp tender, 4 minutes. Drain. Transfer to bowl of ice water.
- Drain; pat dry with paper towels.
- Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes.
- Drain; transfer to large bowl.
- Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes.
- Whisk, vinegar, shallot, and mustard in small bowl.
- Gradually whisk in oil.
- Pour over potatoes and toss to coat.
- Cool completely.
- Mix in green beans and parsley.
- Season to taste with salt & pepper.
- Cover & refrigerate. Serve cold or at room temperature.
This entry was posted by In The Kitchen and tagged Potatoes, Salad.
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