Potato Salad with Vinaigrette - The Produce Moms

Potato Salad with Vinaigrette

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Potato Salad with Vinaigrette
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Course Salads, Side Dishes
Servings
Ingredients
  • 8 oz french green beans trimmed in 1/2 inch pieces
  • 3 lbs potato Dutch Yellow, unpeeled and halved
  • 2 tbsp dry vermouth
  • 2 tbsp white wine vinegar
  • 1 large shallot chopped
  • 1 tbsp whole grain mustard
  • 2/3 cup olive oil extra virgin
  • 2 tbsp parsley chopped
Course Salads, Side Dishes
Servings
Ingredients
  • 8 oz french green beans trimmed in 1/2 inch pieces
  • 3 lbs potato Dutch Yellow, unpeeled and halved
  • 2 tbsp dry vermouth
  • 2 tbsp white wine vinegar
  • 1 large shallot chopped
  • 1 tbsp whole grain mustard
  • 2/3 cup olive oil extra virgin
  • 2 tbsp parsley chopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook beans in a large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain.
  2. Transfer to small bowl of ice water and shock until beans are no longer warm.
  3. Drain Cook DYP's in a large pot of boiling salted water until just tender, about 12 minutes.
  4. Drain and sprinkle vermouth over hot potatoes, toss gently and let stand 5 minutes.
  5. Whisk vinegar, shallots and mustard in a small bowl.
  6. Gradually whisk in oil.
  7. Pour over potatoes and toss to coat. Cool completely.
  8. Mix in green beans and parsley. Season to taste.
Recipe Notes

Recipe and photo provided by Melissa’s - http://www.melissas.com

xoxo Produce Mom

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