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New Potato/Green Bean Salad
Now that it is getting warmer, I enjoy serving simpler meals. I like to serve this yummy potato salad on a warm evening with a green salad and crusty bread. Add a nice, crisp white wine, and you have a lovely evening meal without too much fuss.
* 3 pounds new potatoes, either red, white, or fingerling
* 1 pound fresh green beans, trimmed and cut into bite-sized pieces
* ½ cup olive oil
* 2 ½ tbs. vinegar (apple or white wine)
* 1 tbs. Dijon mustard
* ½ tsp. provincial herbs
* ½ tsp. salt
* ½ tsp. black pepper
Start with your chosen variety of new potato. Leave the skins on; just wash them up really well. Cut them in half or in fourths, depending on their size, add to a pan with salted, cold fresh water to cover, and boil for about 10 minutes. Add the cleaned green beans and boil gently for another three minutes. Drain.
Make your vinaigrette dressing as follows: put the mustard, garlic, herbs, salt, pepper, and vinegar in a bowl; whisk while adding olive oil in a very slow stream (almost droplets at first) so that an emulsion forms. Correct seasoning, if needed, and pour over the bowl of potatoes and beans.
This is wonderful served at room temperature, but it may be served cold. Enjoy!
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