Green Bean and Fingerling Potato Salad with Mustard Shallot Vinaigrette

1. 1

   In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.

2. 2

   In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes.

3. 3

   With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.

4. 4

   In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste.

5. 5

   Salad may be made 1 day ahead and chilled, covered.

6. 6

   Serve salad warm or at room temperature.

7. 7

   In a bowl whisk together all the ingredients except the oil.

8. 8

   Slowly add the oil in a stream.

* Per serving · 4 servings · Values may vary.

No additional tips available.