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Red Potato and Green Bean Salad with Dijon Vinaigrette Recipe

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This recipe for Red Potato and Green Bean Salad with Dijon Vinaigrette, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Joyce
Added: Thursday, June 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. green beans, trimmed and cut into 1 1/2 inch pieces
3 lb. small red skinned potatoes, halved
2 tbs. dry vermouth
2 tbs. white wine vinegar
1 large shallot, chopped
1 tbs. Dijon mustard
2/3 c. olive oil
2 tbs. chopped fresh parsley

Directions:
Directions:
Cook beans in large saucepan of boiling salted water until crisp tender, about 5 minutes. Drain. Transfer to bowl of ice water. Drain, pat dry.

Cook potatoes in large pan of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over potatoes, toss gently and let stand 5 minutes. Whisk vinegar, shallot and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. Can be made 1 day ahead. Serve at room temperature.

 

 

 

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