Recipe by katie in the UP
From Cook's Country
Top Review by Melli_Fera
Definately a keeper! Got a lot of green beans from my CSA and was looking for something interesting to do with them. I'm growing parsley, tarragon and chives, so this was perfect! I used scallions in place of the shallot and extra orange juice (with pulp) in place of the orange zest (as I had none of either). I used baby red potatoes (and they took much longer than 10 minutes to cook) and added just a few dashes of salt. A nice light potato salad with a great bite. Thanks for sharing!
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon orange juice
- 1 1⁄2 tablespoons Dijon mustard
- 1 small shallot, minced
- 1⁄2 teaspoon pepper
- 1 tablespoon orange zest
- 8 ounces green beans, ends trimmed and cut into 1 1/2 inch pieces
- 2 tablespoons salt
- 2 lbs red potatoes, scrubbed and cut into 1 1/2 inch pieces
- 1⁄4 cup chopped fresh parsley
- 2 tablespoons chopped chives
- 2 tablespoons chopped tarragon
Directions See How It's Made
- Whisk oil, vinegar, orange juice, mustard, shallot, orange zest and pepper. Reserve 1/4 cup dressing in measuring cup.
- Bring 6 cups water to a boil in large sauce pan. Add green beans and salt. Cook uncovered, until green beans are slightly tender but still crisp, about 4 minutes.
- Using slotted spoon, transfer beans to plate lined with paper towels to drain briefly, then add to bowl with dressing. Toss to coat.
- Add potatoes to still simmering water. Bring back to a boil and cook until paring knife can be inserted into potatoes with no resistance, 7 to 10 minutes. Using slotted spoons transfer potatoes to colander and drain briefly. Add hot potatoes to bowl with beans and dressing.
- Add parsley, chives and tarragon and reserved dressing to bowl. Toss gently to combine and serve.