| Yield | |
|---|---|
| Source | Cuisine at Home, August 2011 |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | Cuisine at Home, August 2011 |
| Prep time | 1 1⁄2 hours |
| 1⁄2 | Cup | Olive Oil |
| 1⁄4 | Cup | White Wine |
| 1⁄4 | Cup | White Wine Vinegar |
| 3 | Tablespoon | Dijon Mustard |
| 2 | Tablespoon | Shallots |
| 2 | Teaspoon | Garlic (minced) |
| 3 | Pound | Red New Potatoes (cut into 1-inch wedges) |
| 1 | Pound | Haricot Verts (trimmed, halved crosswise) |
| 6 | Bacon Slices (diced) | |
| 1⁄2 | Cup | Scallions (chopped) |
| 2 | Tablespoon | Tarragon (minced) |
| Dash | Salt | |
| Dash | Ground Black Pepper |
1.For the vinaigrette, whisk together all ingredients in a small bowl; season with salt and pepper and set aside.
2.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.
3.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.
4.Cook bacon in a skillet over medium heat until crisp; transfer to a paper-towel-lined plate.
5.Gently stir potatoes, scallions, tarragon, and remaining 1/4 cup vinaigrette into haricots verts. Season salad with salt and pepper and top with bacon.