- 12
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
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.