On Fri, 23 Dec 2016 20:03:05 -0800, koko > wrote:

>
>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

thanks for that. I have never experienced beans and potatoes in
vinaigrette, only in a cream sauce. It's nice to have another way.
Janet US