Green beans with potatoes dressed with a mustard-shallot vinaigrette.
Travels well and is great at room temperature.

So yummy, wish I would have discovered it sooner.
step by step and recipe here.
http://www.kokoscornerblog.com/mycor...-potatoes.html
or
http://tinyurl.com/zxcyw44

@@@@@ Now You're Cooking! Export Format

Green Beans & Fingerling Potatoes W/Mustard Shallot Vinegar

vegetables

2 lbs purple and/or white fingerling potatoes, scrubbed
1 lb green beans, trimmed
1/4 c chopped mixed herbs (such as chives, garlic blossoms, thyme,
mint)
----MUSTARD SHALLOT VINAIGRETTE----
1 1/2 tb dijon mustard
3 tb finely chopped shallots
salt and pepper to taste
1/4 c white wine vinegar
3/4 c extra virgin olive oil

prepare the dressing: in a bowl whisk together all the vinaigrette
ingredients except the oil. slowly add the oil in a stream.
in a large kettle simmer potatoes in salted water to cover until
tender when pierced with a fork, about 10 min, and drain in a large
colander.

in a large saucepan cook beans in 3' salted boiling water over high
heat until crisp-tender, about 3 - 5 min. with tongs or a slotted
spoon transfer beans to colander with potatoes and drain well.
in a large bowl toss together warm potatoes, beans, herbs, dressing,
and salt & pepper to taste. salad may be made 1 day ahead and chilled,
covered.

Notes: Jen on rfc


** Exported from Now You're Cooking! v5.91 **

koko

--

Food is our common ground, a universal experience
James Beard