Potato Salad with Vinaigrette

Potato Salad with Vinaigrette
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Potato Salad with Vinaigrette


  • 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


  • 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 - http://www.melissas.com
xoxo Produce Mom

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads, Side Dishes
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About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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