Green beans with potatoes
in a mustard-shallot vinaigrette.
This travels well and is good at room temperature too.
Easy and oh, so delicious...
All you'll need are some potatoes, fresh or frozen green beans
While the potatoes and green beans are cooking make the vinaigrette.
In a small bowl mix the shallots, mustard, and vinegar.
Slowly add the olive while vigorously whisking.
In a large bowl, toss together the potatoes, green beans, and the fresh herbs.
Much, much better than plain ol' potato salad or plain ol' green beans.
Great at room temperature too.
The recipe calls for fingerling potatoes but I used regular russets
@@@@@ Now You're Cooking! Export Format
Green Beans & Fingerling Potatoes W/Mustard Shallot Vinegar
2 lbs purple and/or white fingerling potatoes, scrubbed
1 lb green beans, trimmed
1/4 c chopped mixed herbs (such as chives, garlic blossoms, thyme,
----MUSTARD SHALLOT VINAIGRETTE----
1 1/2 tb dijon mustard
3 tb finely chopped shallots
salt and pepper to taste
1/4 c white wine vinegar
3/4 c extra virgin olive oil
prepare the dressing: in a bowl whisk together all the vinaigrette
ingredients except the oil. slowly add the oil in a stream.
in a large kettle simmer potatoes in salted water to cover until tender
when pierced with a fork, about 10 min, and drain in a large colander.
in a large saucepan cook beans in 3' salted boiling water over high heat
until crisp-tender, about 3 - 5 min. 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 & pepper to taste. salad may be made 1 day ahead and chilled, covered.
Notes: Jen on rfc
** Exported from Now You're Cooking! v5.91 **
And that's that!