Gourmet Beef, Potato and Bean Salad With French Dijon Dressing

1. 1

   First make the dressing: Beat the vinegar, mustard, salt and pepper together with a fork, then gradually beat in the olive oil.

2. 2

   Separate the onions into rings.

3. 3

   Cook the beans in boiling water to cover 7-8 min or until barely tender; drain and cut into 1-inch lengths.

4. 4

   Toss the beans with half the dressing (about 1/2 cup) in a bowl.

5. 5

   Boil, peel, and thinly slice the potatoes.

6. 6

   In a bowl, while potatoes are still warm, combine them with the shallots and toss with the bouillon until absorbed.

7. 7

   Next toss the potato-shallot mixture with the other half of the dressing until the potatoes are well coated.

8. 8

   Cut the beef into 2 x 2-inch squares.

9. 9

   In a salad bowl, arrange in circles from the outside in: onion rings, beans, potatoes, beef.

10. 10

    Sprinkle with chives and/or parsley.

11. 11

    Cover with Glad Wrap or foil and refrigerate at least 2 hours to chill.

* Per serving · 4 servings · Values may vary.