Green Bean and Fingerling Potato Salad with Mustard Shallot Vinaigrette

  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.
  2. In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes.
  3. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.
  4. In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste.
  5. Salad may be made 1 day ahead and chilled, covered.
  6. Serve salad warm or at room temperature.
  7. In a bowl whisk together all the ingredients except the oil.
  8. 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)

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