Green Bean and Potato Salad with Dijon Vinaigrette

By cindygwest

Ingredients

• Vinaigrette, whisk:
• 1/2 cup extra virgin olive oil
• 1/4 cup dry white wine
• 1/4 cup white wine vinegar
• 3 T. Dijon mustard
• 2 T. minced shallots
• 2 t. minced 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. green beans, trimmed, halved crosswise
• Cook:
• 6 strips bacon, diced
• 1/2 cup chopped scallions
• 2 T. minced fresh tarragon

Details

Servings 12

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. (Save water) Pour 3/4 cup vinaigrette over warm potatoes; let cool, 20 - 30 minutes.

Boil green beans in same pot of water until tender, 3 - 4 minutes; drain. Transfer beans to a large bowl, and toss with 1/4 cup vinaigrette; set aside to cool, 20 - 30 minutes.

Cook bacon in a skillet over medium heat until crisp; transfer to a paper towl lined plate.

Gently stir potatoes, scallions, tarragon, and remaining 1/4 cup vinaigrette into green beans. Season salad with salt and pepper and top with bacon.