NEW POTATO & GREEN BEAN SALAD WITH MUSTARD VINAIGRETTE
Serves: 6
Ingredients
2 lb small new potatoes scrubbed (about 12)
¼ c white wine vinegar
3 tbsp chicken stock
1/3 c oil
1 tbsp Dijon mustard
1 tsp white sugar
1 ½ tsp each, finely chopped basil and savory
½ tsp salt
¼ tsp pepper
1 lb green beans
lettuce
Preparation
In saucepan, cover potatoes with small amount of boiling
salted water and cook for 15 min.
Let cool slightly. Cut into quarters and place in large bowl.
Add 4 tsp of the vinegar and all the stock. Sit to mix. Let
stand at room temp. 20 min.
Stir together remaining ingredients and pour over potatoes
and toss. Cover and refrigerate for at least 4 hrs.
Meanwhile, trim beans and cut into 1” pieces and steam just
until tender (3-5 min) and chill under cool water and drain. Refrigerate in dry
clean towel/cloth.
Just before serving, add beans to mixture and toss gently.
Mound in lettuce-lined bowl and serve.
