Peasant Potato Salad
Ready In: 45 mins
Serves: 4-6
Yields: 6 cups
Ingredients
- 3 cups potatoes, 1/2-inch dice
- 1⁄2 cup green beans, cut into 1 inch pieces and blanched
- 1⁄2 cup sweet pepper, 1/4-inch dice (red, yellow and or or orange)
- 1⁄4 cup scallion, thinly sliced
- 1⁄4 cup mixed herbs, chopped (parsley, thyme, tarragon and or basil)
- 1 small shallot, roughly chopped
- 2 garlic cloves
- 1 tablespoon Dijon mustard
- 1⁄4 cup rice wine or 1⁄4 cup champagne vinegar
- 3⁄4 cup olive oil
- salt and pepper, to taste
Directions
- Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan.
- While potatoes are cooking, prepare vinaigrette and vegetables (blanch green beans, dice peppers, and chop herbs).
- To prepare the vinaigrette:In a blender or food processor, add shallots, garlic, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.
- In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste.
- Chill or serve room temperature.
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