Green Bean and Fingerling Potato Salad with Mustard Shallot Vinaigrette

Green Bean and Fingerling Potato Salad with Mustard Shallot Vinaigrette

Ingredients

  • 2 pounds purple and/or fingerling potatoes, scrubbed
  • 1 pound green beans, trimmed
  • ¼ cup chopped mixed fresh herbs such as chives, garlic chives, thyme, parsley, mint and summer savory leaves
  • Mustard shallot vinaigrette (recipe follows)
  • 1 ½ tbsp Dijon-style mustard
  • 3 tbsp finely chopped shallots or scallions
  • Salt and pepper to taste
  • ¼ cup white wine vinegar
  • ¾ cup extra-virgin olive oil

Directions

  1. In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander. In a large saucepan, cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.
  2. In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
  3. Serve salad warm or at room temperature.
  4. Mustard Shallot Vinaigrette; 1 ½ tablespoons Dijon-style mustard, 3 tablespoons finely chopped shallots or scallions, Salt and pepper to taste, ¼ cup white wine vinegar, ¾ cup extra-virgin olive oil
  5. In a bowl whisk together all the ingredients except the oil. Slowly add the oil in a stream.