Warm fingerling potato salad

By Bexter

Ingredients

• 1 lb. fingerling or new potatoes, halved
• 1 cup fresh green beans, trimmed and cut into 2-inch pieces
• 1/4 tsp. salt
• 3 Tbsp. olive oil
• 1 shallot, chopped
• 2 Tbsp. white or red wine vinegar
• 2 Tbsp. snipped fresh parsley
• 2 tsp. Dijon-style mustard
• 1 tsp. snipped fresh rosemary or 1/4 tsp. dried rosemary, crushed
• 1/8 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/4 cup pitted Nicoise olives, halved

Preparation

Step 1

1. Place potatoes in a 1-1/2-quart microwave-safe casserole dish. Top with green beans. Sprinkle with the 1/4 teaspoon salt. Cover and micro-cook on 100% power (high) for 7 to 9 minutes or until potatoes are tender, stirring once. Drain potato mixture.

2. For vinaigrette, in a screw-top jar combine the oil, shallot, vinegar, parsley, mustard, rosemary, the 1/8 teaspoon salt, and pepper. Cover and shake well.


3. In a bowl combine potato mixture, vinaigrette, and olives; toss gently to coat. Transfer salad to serving bowl. Serve immediately or chill completely and serve cold. Makes 4 servings