Potato Salad with Vinaigrette
Salads, Side Dishes
french green beans
trimmed in 1/2 inch pieces
Dutch Yellow, unpeeled and halved
white wine vinegar
whole grain mustard
Cook beans in a large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain.
Transfer to small bowl of ice water and shock until beans are no longer warm.
Drain Cook DYP’s in a large pot of boiling salted water until just tender, about 12 minutes.
Drain and sprinkle vermouth over hot potatoes, toss gently and let stand 5 minutes.
Whisk vinegar, shallots and mustard in a small bowl.
Gradually whisk in oil.
Pour over potatoes and toss to coat. Cool completely.
Mix in green beans and parsley. Season to taste.
Recipe and photo provided by Melissa’s –
xoxo Produce Mom