Comfy Cuisine: Green Bean & Potato Salad with Dijon Vinaigrette

by maximios • Recipes

The lazy days of summer are finally here! With them is a season ripe with all things good-for-you, like the produce bursting from local farmer’s market stalls and stands. Green beans are now is season and this recipe is a great way to serve fresh green beans. There is a reason beans show up at ever summer cookout – they travel well and can be served at room temperature. Perfect for hot days! Next time you’re asked to being a covered dish, bring this salad – it will disappear in no time!
For the vinaigrette, whisk:

1/2 cup extra-virgin olive oil
1/4 cup dry white wine
1/4 cup white wine vinegar (I used red)
3 Tbsp. Dijon mustard
2 Tbsp. minced shallots or red onion
2 cloves garlic, minced
Salt and pepper to taste

Whisk together all ingredients in a small bowl; season with salt and pepper and set aside.

For the salad:

3 lbs. red or yellow new potatoes, cut into 1-inch wedges
1 lb. fresh green beans, trimmed and halved crosswise

Cover potatoes with cold salted water in a pot. Bring water to a boil, and cook potatoes until tender, about 6-8 minutes. Remove with a slotted spoon, and arrange in a single layer on a baking sheet. Pour 3/4 cup vinaigrette over warm potatoes; let cool, 20-30 minutes.
Boil green beans in same pot of water until tender, 4-5 minutes. Transfer beans to a large bowl and toss with remaining vinaigrette; set aside to cool.