Ingredients
Potatoes and Green Beans
- 1 ½ pounds fingerling potatoes, washed and sliced lengthwise into uniform pieces
- ¾ pound haricots verts or green beans, ends trimmed and sliced into 2-inch pieces
- 2 tablespoons vinegar, divided
- Kosher salt and black pepper, to taste
- ½ shallot, thinly sliced
- 3 tablespoons capers, drained and roughly chopped
- ¼ cup finely chopped leafy fresh herbs (dill or parsley)
Dijon Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup vinegar
- ½ shallot, finely diced
- 2 cloves garlic, finely chopped or grated
- 1 heaping tablespoon Dijon mustard (coarse ground preferred)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Kosher salt and black pepper, to taste
- 1-2 tablespoons water (to adjust consistency)
Instructions
- Boil the Potatoes: Place the sliced potatoes in a large heavy-bottomed Dutch oven and add enough just-warm water to cover by 2 inches. Add 1 tablespoon vinegar and generously season with kosher salt as if seasoning pasta water. Bring to a boil over medium-high heat and cook for about 10-15 minutes after boiling, until potatoes are fork-tender but not overcooked.
- Cool Potatoes: Using a spider strainer, transfer the cooked potatoes to a rimmed baking sheet. Spread evenly and drizzle the remaining vinegar over them. Set aside to cool.
- Blanch the Green Beans: Add the green beans to the boiling potato water and cook for 3-4 minutes until bright green and just tender with a crisp bite. Drain and rinse with cold water to stop cooking. Set aside to dry.
- Prepare the Dijon Vinaigrette: In a small bowl, whisk together olive oil, vinegar, diced shallot, garlic, Dijon mustard, garlic powder, onion powder, ½ teaspoon kosher salt, and black pepper. Thin with 1-2 tablespoons water as needed so the vinaigrette coats evenly but is not too thick. Adjust seasoning to taste.
- Assemble the Salad: In a large bowl, combine cooled potatoes, blanched green beans, thinly sliced shallot, chopped capers, and fresh herbs. Pour the vinaigrette over and gently toss to combine without breaking the potatoes. Taste and add extra salt if needed to enhance flavors.
- Serve: Serve the salad immediately garnished with additional fresh herbs alongside your favorite spring or summer dishes. Enjoy the fresh, tangy flavors!
Notes
- Be careful not to overcook the potatoes to avoid mushy texture.
- Rinsing green beans with cold water after blanching helps maintain their vibrant color and crispness.
- The vinaigrette can be adjusted with water for desired thickness to coat the salad well.
- Use coarse-ground Dijon mustard for extra texture and flavor in the dressing.
- Salad is best served fresh but can be chilled briefly if needed; toss gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
