Green Bean and Fingerling Potato Salad with Mustard Shallot Vinaigrette

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 2 pounds purple and/or white fingerling potatoes, scrubbed
  • 1 pound green beans, trimmed
  • 1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms if desired) and thyme, parsley, mint and summer savory leaves
  • Mustard shallot vinaigrette (recipe follows)
  • MUSTARD SHALLOT VINAIGRETTE
  • 1 1/2 tablespoons Dijon-style mustard
  • 3 tablespoons finely chopped shallots or scallions
  • Salt and pepper to taste
  • 1/4 cup white wine vinegar
  • 3/4 cup extra-virgin olive oil
Directions
  • In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.

  • In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.

  • In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.

  • Serve salad warm or at room temperature.

  • In a bowl whisk together all the ingredients except the oil. Slowly add the oil in a stream.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    00:08:00 - House Number 0064219F2

    Not what you're looking for? Try:

    Green Potato Salad

    Recipe courtesy of Alex Guarnaschelli