Red Potatoes & Green Bean Salad With Dijon Vinaigrette

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!

• Ready In: 36 mins
• Serves: 6

Ingredients

• 8  ounces green beans, trimmed cut into 1 1/2 inch pieces
• 3  lbs small red potatoes, unpeeled, halved
• 2  tablespoons dry vermouth
• 2  tablespoons white wine vinegar
• 1  large shallot, chopped
• 1  tablespoon  coarse-grained Dijon mustard
• 2⁄3 cup extra virgin olive oil
• 2  tablespoons  chopped fresh parsley

Directions

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.