Next time you want potato salad – try this one.  You can it make a day ahead. Cover and refrigerate.

Ingredients:

• 8 oz green beans, trimmed, cut into 1 1/2-inch pieces (You can cheat and use the whole frozen ones.)
• 3 lbs small red-skinned potatoes, unpeeled, halved ( or quartered if larger – aim for bite size.)
• 2 Tab dry vermouth (or sake, sherry or dry white wine)
• 2 Tab white wine vinegar (red wine vinegar is ok but will make it a different color.)
• 1 large shallot, chopped
• 1 Tab coarse-grained Dijon mustard
• 2/3 c extra-virgin olive oil
• 2 Tab chopped fresh parsley

Directions:

1. Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes.
2. Drain.
3. Transfer to bowl of ice water.
4. Drain,
5. Pat dry with paper towels.
6. Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes.
7. Drain.
8. Transfer to large bowl.
9. Sprinkle vermouth over hot potatoes.
10. Toss gently and let stand 5 minutes.
11. Whisk vinegar, shallot, and mustard in small bowl.
12. Gradually whisk in oil.
13. Pour over potatoes and toss to coat.
14. Cool completely.
15. Mix in green beans and parsley.
16. Season to taste with salt and pepper.
17. Serve cold or at room temperature.

Serves:  6

Source:  Bon Appétit | August 2002

Villa Park Women’s League – Gourmet– June 21, 2014