Warm Dijon Potato Salad with Green Beans
- 3 pounds Yukon or baby white potatoes
- 1 pound green beans, trimmed
- 1/2 cup mayonnaise
- 2 tablespoons whole grain Dijon mustard
- 1 shallot minced
- 3 tablespoons red wine vinegar
- 30 grinds black pepper
- 1/3 cup packed finely chopped flat-leaf parsley
Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.
In a mixing bowl combine the remaining ingredients and whisk until smooth.
Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.
Recipe courtesy of Dave Lieberman
Recipe courtesy of Bobby Flay