Decorative
Spacer Red Potato and Green Bean Salad with Dijon Vinaigrette
  | Asymmetry | Cooking | Red Potato and Green Bean Salad with Dijon Vinaigrette |

 

 

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.

INGREDIENTS
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

INSTRUCTIONS

  1. 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.
  2. Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain and transfer to a large bowl.
  3. Sprinkle vermouth over hot pototoes; toss gently and let stand five minutes.
  4. Whisk vinegar, shallot, and mustard in a small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat.
  5. 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.

REFERENCE
Bon Appetit, issue lost to time

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Except where noted, all material on this site is © 2004 Rebecca J. Stevenson