As promised, new potato and green bean salad

We made this a couple of times when we were up in Vermont. the first time we used some delicious fingerling potatoes from the farmers Market.
This is a pretty forgiving recipe but you must dress the potatoes whilst they are warm.

Ingredients

1.8kg/4lb new potatoes
700g/1½ lb fine green beans
salt and freshly ground black pepper, to taste
1tbs Dijon mustard
175ml/6fl oz extra virgin olive oil
1 tbs red wine vinegar
2 tbs capers (optional)
Method

Place the potatoes into a pan of boiling well-salted water (one teaspoon salt per 600ml/1 pint water) and cook until just tender. Drain and leave to cool slightly, then cut lengthways into quarters and place into a salad bowl.
Whisk together the extra virgin olive oil, dijon mustard and red wine vinegar. Add to the warm potatoes and toss together while warm then leave to cool.Now add the capers if you are using them.
In a clean pan, cook the fine green beans in boiling salted water for 2-3 minutes, or until just tender. Drain and refresh in cold water, then drain again. Add to the potatoes mix well and season with salt and freshly ground black pepper

Comments

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