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

1. Cook beans in large saucepan of boiling salted water until crisp tender, 4 minutes. Drain. Transfer to bowl of ice water.
2. Drain; pat dry with paper towels.
3. Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes.
4. Drain; transfer to large bowl.
5. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes.
6. Whisk, vinegar, shallot, and mustard in small bowl.
7. Gradually whisk in oil.
8. Pour over potatoes and toss to coat.
9. Cool completely.
10. Mix in green beans and parsley.
11. Season to taste with salt & pepper.
12. Cover & refrigerate. Serve cold or at room temperature.