Red Potatoes & Green Bean Salad With Dijon Vinaigrette

Name: Red Potatoes & Green Bean Salad With Dijon Vinaigrette
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 6 serving(s)
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

(1)

Recipe by Beaner in Washington

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!

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READY IN: 36mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.