Potato Salad with Vinaigrette
  • CourseSalads, Side Dishes
  • 8oz french green beanstrimmed in 1/2 inch pieces
  • 3lbs potatoDutch Yellow, unpeeled and halved
  • 2tbsp dry vermouth
  • 2tbsp white wine vinegar
  • 1large shallotchopped
  • 1tbsp whole grain mustard
  • 2/3cup olive oilextra virgin
  • 2tbsp parsleychopped
  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 Рhttp://www.melissas.com

xoxo Produce Mom