Green Bean and Potato Salad
Total Time: 1 1⁄2 hoursYield: 12 Servings
Source: Cuisine at Home, August 2011
Category: Vegetable
Ingredients
1⁄2 cup Olive Oil1⁄4 cup White Wine
1⁄4 cup White Wine Vinegar
3 tablespoons Dijon Mustard
2 tablespoons Shallots
2 teaspoons Garlic (minced)
3 pounds Red New Potatoes (cut into 1-inch wedges)
1 pound Haricot Verts (trimmed, halved crosswise)
6 whole Bacon Slices (diced)
1⁄2 cup Scallions (chopped)
2 tablespoons Tarragon (minced)
dash Salt
dash Ground Black Pepper
Directions
- For the vinaigrette, whisk together all ingredients in a small bowl; season with salt and pepper and set aside.
- For the salad, cover potatoes with cold salted water in a pot. Bring water to a boil, and cook potatoes until tender, about 5 minutes. Remove potatoes 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 haricots verts in same pot of water until tender, 3-4 minutes; drain. Transfer haricot verts to a large bowl, and toss with 1/4 cup vinaigrette; set aside to cool, 20-30 minutes.
- Cook bacon in a skillet over medium heat until crisp; transfer to a paper-towel-lined plate.
- Gently stir potatoes, scallions, tarragon, and remaining 1/4 cup vinaigrette into haricots verts. Season salad with salt and pepper and top with bacon.