Warm Dijon Potato Salad with Green Beans (Dave Lieberman) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
3 pounds yukon or baby white potatoes |
1 pound green beans, trimmed |
1/2 cup mayonnaise |
2 tablespoons whole grain dijon mustard |
1 shallot minced |
3 tablespoons red wine vinegar |
30 grinds black pepper |
1/3 cup packed finely chopped flat-leaf parsley |
Directions:
1. Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
2. Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.
3. In a mixing bowl combine the remaining ingredients and whisk until smooth.
4. Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.
|
|