Potatoes and Haricots Verts with Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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If you're making your vinaigrette with white-wine vinegar, use 1/2 teaspoon sugar (instead of 1/4 teaspoon) to balance the higher acidity. Ingredients:
3 tablespoons champagne vinegar or white-wine vinegar |
1/2 teaspoon dijon mustard |
1/4 teaspoon black pepper |
1/4 teaspoon sugar |
2 teaspoons salt |
1/2 cup olive oil |
3 lb small (1 1/2- to 2-inch) yellow-fleshed potatoes such as yukon gold, scrubbed well |
3/4 cup diced (1/4-inch) red onion |
3/4 lb haricots verts or other thin green beans, trimmed and cut into 2-inch pieces |
3 celery ribs, cut into 1/4-inch dice |
1/3 cup finely chopped fresh flat-leaf parsley |
Directions:
1. Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
2. Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
3. While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
4. Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.
5. Cooks' notes: Potatoes can be cooked and tossed with onion and vinaigrette 1 day ahead and chilled, covered. Bring to room temperature (this will take about 1 hour), then add remaining ingredients. Green beans can be cooked and celery can be diced 1 day ahead and chilled separately, wrapped well in dampened paper towels, in sealed plastic bags.
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