Ingredients
Dressing
- 1/4 cup extra virgin olive oil
- 3 Tbsp grainy Dijon mustard
- 2 Tbsp Sherry vinegar
- 1 shallot, finely minced
- 2 cloves garlic, minced very fine
- Pinch of salt, to taste
Salad
- 2 lbs small fingerling potatoes (or other new/baby potatoes)
- Salt
- 1/3–1/2 lb green beans, trimmed and cut in half
- 1/2 cup finely chopped fresh parsley
- 2 tsp fresh thyme leaves, or more to taste
- 1/4 red onion, slivered
- Freshly cracked black pepper, to taste
Instructions
- Make the Dressing: Whisk together the extra virgin olive oil, grainy Dijon mustard, sherry vinegar, minced shallot, minced garlic, and a pinch of salt in a bowl. Continue whisking vigorously until the ingredients emulsify into a thick, cohesive dressing. Taste and adjust any element as you like.
- Boil Potatoes: Place fingerling potatoes in a large pot and cover with 2 inches of cold water. Add a tablespoon of salt to the water. Bring to a boil, then lower the heat and simmer gently until the potatoes are tender. They are ready when a sharp knife slides in easily.
- Cook Green Beans: Add the trimmed green beans to the same pot with the potatoes for the last 1-2 minutes of cooking, just until they turn bright green and are crisp-tender.
- Slice Potatoes: Drain the potatoes and beans. While still hot, slice the potatoes in half lengthwise, or into smaller chunks if large.
- Toss Potatoes and Beans: Place the warm potatoes and green beans into a large bowl. Drizzle with some of the dressing and toss gently to coat while still hot, helping them absorb the flavors.
- Add Herbs and Onions: Once the potatoes have cooled, toss in the chopped parsley, fresh thyme leaves, and slivered red onion. Add more dressing if needed to suit your taste.
- Chill and Serve: Chill the salad before serving. Finish with a fresh grinding of black pepper just before serving for maximum flavor.
Notes
- This salad is best served chilled or at room temperature.
- Taste and adjust dressing as needed to suit your preferences.
- Feel free to substitute different fresh herbs like tarragon or chives.
- The salad can be made a few hours ahead; refrigerate until serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 164 kcal
- Sugar: 2 g
- Sodium: 73 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
