Potatoes And Haricots Verts With Vinaigrette Recipe

Name: Potatoes And Haricots Verts With Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Champagne vinegar or white-wine vinegar; 1/2 teaspoon Dijon mustard; 1/4 teaspoon black pepper; 1/4 teaspoon sugar; 2 teaspoons salt; 1/2 cup olive oil; 3 lb small (1 1/2- to 2-inch) yellow-fleshed potatoes such as Yukon Gold, scrubbed well; 3/4 cup diced (1/4-inch) red onion; 3/4 lb haricots verts or other thin green beans, trimmed and cut into 2-inch pieces; 3 celery ribs, cut into 1/4-inch dice; 1/3 cup finely chopped fresh flat-leaf parsley

Servings: persons

3 tablespoons Champagne vinegar or white-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 teaspoons salt
1/2 cup olive oil
3 lb small (1 1/2- to 2-inch) yellow-fleshed potatoes such as Yukon Gold, scrubbed well
3/4 cup diced (1/4-inch) red onion
3/4 lb haricots verts or other thin green beans, trimmed and cut into 2-inch pieces
3 celery ribs, cut into 1/4-inch dice
1/3 cup finely chopped fresh flat-leaf parsley

1
Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
2
Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
3
While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
4
Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons Champagne vinegar or white-wine vinegar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon black pepper, 1/4 teaspoon sugar, and more.

Yes, Potatoes And Haricots Verts With Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potatoes And Haricots Verts With Vinaigrette

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