Warm Dijon potato salad with green beans
I’ve mentioned before that I’ve worked with Dave Lieberman, food network celebrity and cookbook author. I like Dave’s recipes because they are easy and fun to serve. Here’s one of his that I adapted only slightly using both my garden green beans and new potatoes.
I put the salad on a large oval platter instead of a bowl. It was pretty and no one had to dig to get a spoonful of both potatoes and beans.
2-1/2 to 3 pounds Fingerling or small red potatoes
1 pound green beans, trimmed
1/2 generous cup real mayonnaise
2 generous tablespoons Dijon mustard
1 large shallot minced
1/4 cup red wine vinegar or more to taste
Salt and pepper to taste
Handful parsley, chopped
Place potatoes in pot and cover with cold water. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 15 minutes or so. Drain. 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 and run them under cold water to stop the beans from cooking. In a mixing bowl combine the remaining ingredients and whisk until smooth. Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. I like to cut them on the diagonal. Toss the potato chunks in the dressing and then toss in the green beans and the parsley. Add salt and pepper to taste.