Fingerling Potatoes & Green Bean Salad With Vinegarette

1. 1

   Potatoes: slice about 1/3 inch thick, steam until just tender. Cool.

2. 2

   Green Beans: Steam whole until just tender. Slice at an angle in bites size pieces.

3. 3

   Cool.

4. 4

   *****

5. 5

   Vinegarette:

6. 6

   1/2 cup Sherry Wine Vinegar

7. 7

   1/4 cup Coarse Grain Dijon Mustard

8. 8

   Whisk well, then:

9. 9

   1/4 cup Olive Oil

10. 10

    Whisk well again, then add:

11. 11

    Salt and Pepper to taste

12. 12

    2 tsp. sugar (optional)

13. 13

    2 Tbs. Flat Parsley, chopped

14. 14

    *****

15. 15

    Pour dressing over vegetables and mix well.

16. 16

    Can be served cold, warm, or room temp.

* Per serving · 4 servings · Values may vary.

No additional tips available.