Description
This herby potato salad uses a tangy vinaigrette in place of American style mayo based potato salad.
Ingredients
Salad
2 pounds baby potatoes (yellow, red, or a mix)
1/2 pound french green beans, trimmed and cut in half
2 teaspoons salt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup diced green onion
Dressing
2 tablespoons red wine vinegar
2 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
2 tablespoons dijon mustard
1 clove garlic, minced
2 tablespoons minced shallot
1 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions
- Rinse and scrub potatoes, then cut into half. Bring a large pot of water with 2 teaspoons of salt. Once water boils, add potatoes and cook over medium/high heat until easily pierced with a form, about 12-16 minutes depending on the size of your potatoes. In the last 2 minutes of cooking, add the green beans (or cook green beans in a separate pot of water if desired).
- When the potatoes and beans are done, drain and rinse well with cold water. Let drain in a colander for about 10 minutes while you prep the dressing.
- Add vinegars, mustard, garlic, shallot, salt, and pepper to a mixing bowl and combine with a whisk. Slowly stream in the olive oil while continuing to whisk to emulsify the dressing. Taste the dressing and add more vinegar, oil, salt or pepper to adjust the flavor as needed.
- Add drained potatoes, french green beans, salt and pepper, and half of the herbs to a serving bowl. Drizzle half of the dressing over and gently stir together. Taste, and add more dressing as needed.
- Prep Time: 15
- Cook Time: 20
- Category: Potato Salad
- Cuisine: French
