Peasant Potato Salad

• 3 cups potatoes, 1/2-inch dice
• 1/2 cup green beans, cut into 1 inch pieces and blanched
• 1/2 cup sweet pepper, 1/4-inch dice (red, yellow and or or orange)
• 1/4 cup scallion, thinly sliced
• 1/4 cup mixed herbs, chopped (parsley, thyme, tarragon and or basil)
• 1 small shallot, roughly chopped
• 2 garlic cloves
• 1 tablespoon Dijon mustard
• 1/4 cup rice wine or 1/4 cup champagne vinegar
• 3/4 cup olive oil
• salt and pepper, to taste

1. Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan.
2. While potatoes are cooking, prepare vinaigrette and vegetables (blanch green beans, dice peppers, and chop herbs).
3. To prepare the vinaigrette:In a blender or food processor, add shallots, garlic, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.
4. In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste.
5. Chill or serve room temperature.

potatoes, green beans, sweet pepper, scallion, mixed herbs, shallot, garlic, mustard, rice wine, olive oil, salt

Taken from www.food.com/recipe/peasant-potato-salad-434432 (may not work)