French Potato and Green Bean Salad

Amarante

Yesterday at 9:37 pm

This was a nice combination of the potatoes and green vegetable,

Pour the dressing over the potatoes while they are still warm as that way they absorb it better and the entire potato is permeated with flavor

Even with a mayo based potato salad I use pickle juice and pout over the warm potatoes

French Potato and Green Bean Salad

Excerpt From: Kelsey Barnard Clark - Southern Get-Togethers

SERVES 4 TO 6

1 lb [455 g] baby yellow potatoes, cut into ¾ in [6 mm] slices
Koshend juice of 1 lemon
3 Tbsp olive oil
1 cup [100 g] chopped green onions, green and white parts
½ cup [20 g] chopped fresh flat-leaf parsley
¾ cup [2 g] chopped fresh dill
3 garlic cloves, minced
8 to 10 turns freshly ground black pepper

In a medium pot, cover the potatoes with water. Add 1 Tbsp of salt and bring to a boil. Continue boiling for about 10 minutes, or until the potatoes are easily pierced with a knife. (Be careful not to overcook the potatoes or they will be mushy.) Drain and rinse with cool water, then leave to drain.

Meanwhile, bring a medium pot of water to a boil. Fill a bowl with ice water. Add the green beans to the boiling water and blanch for 2 to 3 minutes, then immediately plunge them into the ice water to stop the cooking. Drain and set aside.

In a large bowl, whisk together the mustard, red or white wine vinegar, apple cider vinegar, and lemon zest and juice. While whisking, gradually add the olive oil in a thin stream, whisking until fully combined. Add the green onions, parsley, dill, garlic, and pepper, followed by the potatoes and green beans. Toss to coat, then taste for seasoning, adding salt and pepper as needed.

Serve warm, chilled, or at room temperaturer salt