Haricot Vert and Baby Potato Salad
This summer salad is made with haricots verts and baby potatoes. Haricots verts are slender French green beans often available at farmer’s markets.
Makes 6 servings
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
¾ teaspoon salt (divided)
1⁄8 teaspoon white pepper
¼ cup extra-virgin olive oil
1 ½ pounds mixed baby potatoes
½ pound haricots verts (green beans), ends trimmed 1 pint cherry tomatoes, halved
¾ cup pitted kalamata olives, halved
¾ cup thinly sliced red onion
2 tablespoons capers, drained and rinsed
¼ cup chopped fresh basil
¼ cup chopped Italian parsley leaves In a mixing bowl, combine vinegar, mustard, ¼ teaspoon salt and the pepper. Whisk to combine. Slowly drizzle in olive oil.
In a medium saucepot, place potatoes; cover with cold water. Add remaining salt. Bring to a boil. Reduce to a simmer. Cook potatoes until a paring knife inserted into side comes out easily, about 15 minutes. Drain; cool slightly. Cut into quarters or halves based on potato size.
Fill a medium pot with water; bring to a boil. Reduce to a simmer. Add beans. Blanch 2 minutes. Drain in strainer over sink. Rinse with very cold water to cool. Dry beans with paper towels. Place in a large mixing bowl. Add potatoes, tomatoes, olives, onion, capers, basil and parsley. Toss with vinaigrette.