Serves 8
Ingredients
2 pounds small yukon gold potatoes
8 ounces green beans, trimmed and cut into two inch
pieces
1 large shallot, chopped
1/2 cup finely sliced celery, use the inside stalks and
some of the leaves
1 generous teaspoon Dijon mustard
1/8 cup white balsamic or champagne vinegar
1/2 cup extra virgin olive oil
salt and freshly ground pepper, to taste
1/2 cup chopped fresh parsley
2 tablespoons minced fresh dill
Directions
Put the potatoes in a large pot; cover with water and
boil until tender, about 15 minutes. Drain and allow to cool. When cool enough
to handle; peel them and cut them into bite sized pieces.
Meanwhile, bring a saucepan of water to a boil; add the
green beans and cook them until crisp tender, about 5 minutes. Drain and
immediately plunge into ice water to stop the cooking process and maintain
their bright green color.
In a small bowl, combine the mustard and vinegar. While
whisking, slowly add the oil, whisk until fully emulsified.
In a large bowl, combine the potatoes and green beans;
season generously with salt and pepper. Pour the dressing over and mix well;
add the fresh herbs and mix to incorporate. Cover and refrigerate at least a
couple of hours, all day or overnight is best; stirring occasionally.
Remove from refrigerator at least 1 hour before serving
It's also perfect for a picnic as it has no mayonnaise in
it.
From: Sosousme, Recipe Bridge
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