Green Bean and Fingerling Potato Salad with Mustard Shallot Vinaigrette
- 2 pounds purple and/or white fingerling potatoes, scrubbed
- 1 pound green beans, trimmed
- 1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms if desired) and thyme, parsley, mint and summer savory leaves
- Mustard shallot vinaigrette (recipe follows)
- 1 1/2 tablespoons Dijon-style mustard
- 3 tablespoons finely chopped shallots or scallions
- Salt and pepper to taste
- 1/4 cup white wine vinegar
- 3/4 cup extra-virgin olive oil
- 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.
- 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.
- Serve salad warm or at room temperature.
- In a bowl whisk together all the ingredients except the oil.
- Slowly add the oil in a stream.
purple, green beans, herbs, shallot vinaigrette, mustard, shallots, salt, white wine vinegar, extravirgin olive oil
Taken from www.foodnetwork.com/recipes/green-bean-and-fingerling-potato-salad-with-mustard-shallot-vinaigrette.html (may not work)