Red Potatoes & Green Bean Salad With Dijon Vinaigrette - cooking recipe

Ingredients

8 ounces green beans, trimmed cut into 1 1/2 inch pieces
3 lbs small red potatoes, unpeeled, halved
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
1 large shallot, chopped
1 tablespoon coarse-grained Dijon mustard
2/3 cup extra virgin olive oil
2 tablespoons chopped fresh parsley

Preparation

Cook beans in large saucepan of boiling salted water until crisp tender, 4 minutes.
Drain.
Transfer to bowl of ice water.
Drain; pat dry with paper towels.
Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes.
Drain; transfer to large bowl.
Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes.
Whisk, vinegar, shallot, and mustard in small bowl.
Gradually whisk in oil.
Pour over potatoes and toss to coat.
Cool completely.
Mix in green beans and parsley.
Season to taste with salt& pepper.
Can be made 1 day ahead.
Cover& refrigerate.
Serve cold or at room temperature.