This is the type of salad that’s perfect for the cooler nights of late summer and early autumn. Because it’s best served warm, it’s just the right side for a crisp, clear night. Be sure to let the dressing soak into the potatoes and beans for 10 minutes or so before serving. All that bright tangy flavor will be absorbed into the creamy potatoes and will coat the snappy beans.
1 pound baby medley potatoes, halved
1/2 pound haricot vert, trimmed and halved crosswise on the angle
1 small shallot, finely chopped
1 tablespoon wholegrain mustard
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
1 celery stalk, thinly sliced
Salt and freshly ground pepper to taste
1/4 cup coarsely chopped fresh flat leaf parsley
- Bring a large pot of salted water to a boil. Add potatoes and cook 10 to 12 minutes, until just tender but not falling apart. Cook haricot vert in a small pot of salted boiling water until crisp-tender, about 3 minutes.
- Meanwhile, make dressing in a small bowl by whisking shallots, mustard, vinegar, and oil until combined.
- In a large serving bowl, combine drained potatoes and haricot vert, celery, and dressing. Add salt and pepper to taste. Stir gently to coat and combine. Let sit for 10 minutes for flavors to absorb. Just before serving, add parsley. Can be served warm, at room temperature, or cold.
Nutritional analysis based 4 servings (does not include salt and pepper to taste):
223 Calories, 14g Fat, 63mg Sodium, Carbohydrates 23g, Fiber 4g, Sugar 2g, Protein 3.5g