Red Potatoes & Green Bean Salad With Dijon Vinaigrette

Total Time
Prep 20 mins
Cook 16 mins

Very good side dish! Can be made 1 day ahead! Given to me by my friend across the street, she got this from a Bon Appetit magazine. She is a wonderful cook!

Ingredients Nutrition


  1. Cook beans in large saucepan of boiling salted water until crisp tender, 4 minutes.
  2. Drain.
  3. Transfer to bowl of ice water.
  4. Drain; pat dry with paper towels.
  5. Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes.
  6. Drain; transfer to large bowl.
  7. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes.
  8. Whisk, vinegar, shallot, and mustard in small bowl.
  9. Gradually whisk in oil.
  10. Pour over potatoes and toss to coat.
  11. Cool completely.
  12. Mix in green beans and parsley.
  13. Season to taste with salt& pepper.
  14. Can be made 1 day ahead.
  15. Cover& refrigerate.
  16. Serve cold or at room temperature.


Most Helpful

A vegetarian version of the iconic Salade Niçoise, with an interesting twist from the vermouth. The amount of dressing is way too much and makes it oily; use about half the oil and vinegar. The four stars are with the adjusted amount of dressing; the original would only get three stars from me.

Is This Really Necessary September 24, 2006

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