- 12
Ingredients
- FOR THE VINAIGRETTE, WHISK:
- 1 ⁄2 cup extra-virgin olive oil
- 1 ⁄4 cup dry white wine
- 1 ⁄4 cup white wine vinegar
- 3 Tbsp. Dijon mustard
- 2 Tbsp. minced shallots
- 2 tsp. minced fresh garlic
- Salt and black pepper to taste
- FOR THE SALAD, COVER:
- 3 lb. red or yellow new potatoes, cut into 1-inch wedges
- 1 lb. haricots verts or green beans, trimmed, halved crosswise
- COOK:
- 6 strips bacon, diced
- 1 ⁄2 cup chopped scallions
- 2 Tbsp. minced fresh tarragon
Preparation
Step 1
For the vinaigrette, whisk together all ingredients in a small bowl; season with salt and pepper and set aside.
For the salad, cover potatoes with cold salted water in a pot. Bring water to a boil and cook potatoes until tender, about 5 minutes. Remove potatoes with a slotted spoon and arrange in a single layer on a baking sheet. Pour ¾ cup vinaigrette over warm potatoes; let cool 20–30 minutes.
Boil haricots verts in same pot of water until tender, 3–4 minutes; drain. Transfer haricots verts to a large bowl and toss with ¼ cup vinaigrette; set aside to cool, 20–30 minutes.
Cook bacon in a skillet over medium heat until crisp; transfer to a paper-towel-lined plate.
Gently stir potatoes, scallions, tarragon, and remaining ¼ cup vinaigrette into haricots verts. Season salad with salt and pepper and top with bacon.
Nutrition Information
Per serving: 237 cal; 16g total fat (3g sat); 10mg chol; 173mg sodium; 18g carb; 3g fiber; 5g protein