Red Potato And Green Bean Salad With Dijon Vinaigrette

Red Potato And Green Bean Salad With Dijon Vinaigrette

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  • Prep Time


  • Total Time


  • Servings



  • 8

    ounces green beans trimmed, and cut into 1½" pieces

  • 3

    pounds small red-skinned potatoes unpeeled, halved

  • 2

    tablespoons dry vermouth

  • 2

    tablespoons white wine vinegar

  • 1

    large shallot chopped

  • 1

    tablespoon coarse-grained Dijon mustard

  • cup extra-virgin olive oil

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    tablespoons chopped fresh parsley


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 and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature. This recipe yields 6 servings.


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