I'm not a huge fan of traditional potato salad, but this variation went over well. I first made it for my birthday party, 5 June 2004.
8 oz green beans, trimmed and cut into 1 1/2-inch pieces
3 pounds small red potatoes, unpeeled, cut in half or quarters if large
2 Tbsp dry vermouth
2 Tbsp white wine vinegar
1 large shallot, chopped
1 Tbsp coarse-grained Dijon mustard
2/3 c extra-virgin olive oil
2 Tbsp chopped fresh parsley
- Cook beans in a large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to bowl of ice water. Drain and pat dry.
- Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain and transfer to a large bowl.
- Sprinkle vermouth over hot pototoes; toss gently and let stand five minutes.
- Whisk vinegar, shallot, and mustard in a small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat.
- Cool completely. Miss in beans and parsley. Season to taste with salt and pepper.
Serves about 8. Can be made up to one day ahead; cover and refrigerate.
Bon Appetit, issue lost to time
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Except where noted, all material on this site is © 2004 Rebecca J. Stevenson