Green Bean And Fingerling Potato Salad With Vinaigrette

Recipe Ingredients

2 lbs	908g / 32oz	Purple and/or white fingerling potatoes - scrubbed
1 lb	454g / 16oz	Green beans - trimmed
1/4 cup	27g / 1oz	Chopped mixed fresh herbs such as
		Chives and garlic chives (with blossoms
		If desired) and thyme, parsley, mint and
		Summer savory leaves
		Mustard Shallot Vinaigrette - see * Note

Recipe Instructions

* Note: See the "Mustard Shallot Vinaigrette" recipe which is included in this collection.

In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.

In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. 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, Mustard Shallot Vinaigrette and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.

Serve salad warm or at room temperature.

This recipe yields 12 servings as part of a buffet.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8655)

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