Red Potatoes & Green Bean Salad With Dijon Vinaigrette

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READY IN: 36mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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