On Friday, December 23, 2016 at 6:03:06 PM UTC-10, 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
>
> --
>
> Food is our common ground, a universal experience
> James Beard

I don't care for green beans but the dish looks pretty good. I like most things with potatoes. The dressing looks good - thanks!