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Potato Salad with Vinaigrette
Course:
Salads, Side Dishes
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
Instructions
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.
Notes
Recipe and photo provided by Melissa’s -
http://www.melissas.com
xoxo Produce Mom