3 garlic cloves smashed to a paste with a little salt
1 tbsp chopped capers
2 tsps dijon mustard
4 tbsps white wine vinegar
1/3 cup extra virgin olive oil
1 lb small french beans
1 pint grape tomatoes, halved
1 tbsp thinly sliced chives
2 tbsps roughly chopped parsley
2 tbsps roughly chopped basil
Instructions
Bring large pot well-salted water to boil. Add
potatoes, bay leaf and thyme sprig. Cook at a
brisk simmer until potatoes are firm but easily
pierced with a skewer, about 30 mins. Remove and
let cool slightly. Make vinaigrette- in a small
bowl, stir together garlic, capers, mustard and
vinegar. Slowly whisk in olive oil. Season to
taste with salt and pepper. Whisk again before
using if dressing separates.
When the potatoes are cool enough to handle,
remove the skins with a paring knife and carefully
cut into pieces 1/ 4-inch thick, or slightly
thicker. Put the slices in a low bowl, season
lightly with salt and pepper and add half the
vinaigrette. Using your hands, gently coat the
potatoes with the vinaigrette, taking care not to
break them. Cover and set aside at room
temperature.
Top and tail the beans. Simmer in salted water until
firm-tender, about 3 to 4 minutes, then cool under
running water and pat dry.
When ready to serve, season the beans with salt
and pepper, then dress with the remaining
vinaigrette. (Reserve 2 tablespoons vinaigrette
for the arugula, if using.)
Combine the dressed beans, potatoes and tomatoes,
using hands to toss, and pile onto a
platter. Sprinkle with chives, parsley and basil
and serve.
Originally Submitted
7/6/2022
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