Warm Potato and Green Bean Salad with Dijon Vinaigrette
August 13, 2014
WARM POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE
Rossi Farms specializes in hand harvested gourmet potato varieties. In order to keep their soil rich and fertile, they alternate their potato crops with nitrogen-fixing green beans. Food blogger (and BFM Director of Marketing) Lindsay Strannigan of Rosemarried.com makes a Warm Green Bean and Potato Salad that uses both of Rossi’s specialties in one delicious dish!
Warm Potato & Green Bean Salad with Dijon Vinaigrette
3 pounds red potatoes 1 pound green beans, trimmed 1/2 cup mayonnaise 2 Tablespoons whole grain mustard 1 shallot, minced 3 Tablespoons red wine vinegar 1 teaspoon freshly ground black pepper Dash of salt 1/4 teaspoon nutmeg 1/2 cup flat-leaf parsley, finely chopped
Method Place the whole potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
Bring another pot of salted water to a boil. Cook green beans in the boiling water for 2 minutes (until they turn bright green). Remove from water and plunge into an ice bath (or rinse with cold water) to stop them from cooking any more.
In a mixing bowl combine the remaining ingredients (except parsley) and whisk until smooth.
Once the potatoes are cool enough to handle, cut them into chunks (1 or 2 inches). Cut the green beans in half. Toss the potatoes and green beans with the dijon dressing. Once the mixture is combined, toss with chopped parsley. Taste, and adjust seasonings as necessary. Serve immediately, while salad is still warm.