by Tyra
Red potato salad with green beans (0048)
Total Time:35m
4-6 servings

1 1/2 pounds red potatoes
1/4 pound green string beans, stems removed
2 tablespoons finely chopped shallots
1 1/2 tablespoons whole-grain or Dijon mustard
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 tablespoons chopped scallions, optional

Place the potatoes in a medium pot and cover with water. Bring to a boil over medium-high heat, and cook until a knife can be easily inserted into the center of the potatoes, 15-20 minutes. Drain and set aside to cool. When cool enough to handle, cut into bite-sized cubes.

Bring a small pot of water to a boil and add the string beans. Cook until crisp tender, 1-2 minutes. Drain in a colander and cool the beans under running cool water. Cut into 2-inch pieces.

In a medium bowl, whisk the shallots, mustard, vinegar, salt, pepper and oil together. Add the potatoes, beans and scallions, if using, and gently toss together.

Tip: To keep the string beans crisp, rinse them in cold water or soak them in ice water right after cooking. This will refresh them and stop the cooking process.
New comment
You must be a registered user to comment