GREEN BEAN AND FINGERLING POTATO SALAD WITH MUSTARD SHALLOT VINAIGRETTE

By joanmarie

Ingredients

• 2 pounds purple and/or white fingerling potatoes, scrubbed
• 1 pound green beans, trimmed
• 1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms if desired) and thyme, parsley, mint and summer savory leaves
• Mustard shallot vinaigrette (recipe follows)
• MUSTARD SHALLOT VINAIGRETTE
• 1 1/2 tablespoons Dijon-style mustard
• 3 tablespoons finely chopped shallots or scallions
• Salt and pepper to taste
• 1/4 cup white wine vinegar
• 3/4 cup extra-virgin olive oil

Details

Preparation time 10mins
Cooking time 15mins

Preparation

Step 1

In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.

In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.

In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.

Serve salad warm or at room temperature.



In a bowl whisk together all the ingredients except the oil. Slowly add the oil in a stream.