Potato and Green Bean Salad with Herbs

Alexandre Dumas in his Grand Dictionnaire de cuisine (Great Dictionary of Cuisine) of 1873 wrote that the potato “provides real nourishment and is not only healthful but inexpensive.”

2 pounds small waxy potatoes
6 ounces haricots verts
½ cup scallions, chopped
½ cup chopped tarragon and parsley
3 tablespoons Dijon mustard
1 garlic clove, minced
½ cup red wine vinegar
½ cup olive oil
salt and pepper

Place the potatoes in a large saucepan and add enough cold water to more than cover them. Generously salt the water and bring it to a boil. Reduce the heat and simmer until the potatoes are easily pierced with the tip of a sharp paring knife, 15 to 20 minutes, depending on their size. Using a slotted spoon, transfer the potatoes to a colander placed in the sink and let cool.

Bring the water in the saucepan back to a boil. Add the green beans and cook for about 2 minutes, until the beans are bright green and almost tender yet still retain a little crispness. Fill a large bowl halfway with ice water. Using a slotted spoon, scoop the green beans from the boiling water to the ice water and let them chill for a minute or so. Drain the beans and pat them dry.

When the potatoes are still warm but cool enough to touch, slice about ¼-inch thick. Cut the green beans into 1-inch pieces. Put the potatoes, green beans, and herbs in a large bowl and gently toss.

Make a vinaigrette by whisking the mustard, garlic, vinegar, and oil in a small bowl. Season to taste with salt and pepper.

Gently mix some of the vinaigrette into the potato and green bean mixture. Taste and adjust with more salt or vinaigrette as desired. Serve chilled or at room temperature.

Serves 6 to 8

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