Rated 5.0 stars by 1 users
Salad
American
4 - 6 servings
35 minutes
20 minutes
8 ounces French beans, trimmed 1/2 inch pieces
3 pounds Baby Dutch Yellow® Potatoes (DYP's) unpeeled and halved
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
1 large shallot, chopped
1 tablespoon whole grain mustard
2/3 cup extra virgin olive oil
2 tablespoons organic parsley, chopped
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.
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.
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