{"id":6233,"date":"2020-05-09T17:02:45","date_gmt":"2020-05-09T23:02:45","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=6233"},"modified":"2020-05-09T17:02:45","modified_gmt":"2020-05-09T23:02:45","slug":"red-potato-and-green-bean-salad-with-dijon-vinaigrette","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/red-potato-and-green-bean-salad-with-dijon-vinaigrette.html","title":{"rendered":"Red Potato and Green Bean Salad with Dijon Vinaigrette"},"content":{"rendered":"<p><em>Next time you want potato salad &#8211; try this one.\u00a0 You can it make a day ahead. Cover and refrigerate.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>8 oz green beans, trimmed, cut into 1 1\/2-inch pieces (You can cheat and use the whole frozen ones.)<\/li>\n<li>3 lbs small red-skinned potatoes, unpeeled, halved ( or quartered if larger &#8211; aim for bite size.)<\/li>\n<li>2 Tab dry vermouth (or sake, sherry or dry white wine)<\/li>\n<li>2 Tab white wine vinegar (red wine vinegar is ok but will make it a different color.)<\/li>\n<li>1 large shallot, chopped<\/li>\n<li>1 Tab coarse-grained Dijon mustard<\/li>\n<li>2\/3 c extra-virgin olive oil<\/li>\n<li>2 Tab chopped fresh parsley<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes.<\/li>\n<li>Drain.<\/li>\n<li>Transfer to bowl of ice water.<\/li>\n<li>Drain,<\/li>\n<li>Pat dry with paper towels.<\/li>\n<li>Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes.<\/li>\n<li>Drain.<\/li>\n<li>Transfer to large bowl.<\/li>\n<li>Sprinkle vermouth over hot potatoes.<\/li>\n<li>Toss gently and let stand 5 minutes.<\/li>\n<li>Whisk vinegar, shallot, and mustard in small bowl.<\/li>\n<li>Gradually whisk in oil.<\/li>\n<li>Pour over potatoes and toss to coat.<\/li>\n<li>Cool completely.<\/li>\n<li>Mix in green beans and parsley.<\/li>\n<li>Season to taste with salt and pepper.<\/li>\n<li>Serve cold or at room temperature.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0\u00a0<\/strong>6<\/p>\n<p><strong>Source:<\/strong>\u00a0 Bon App\u00e9tit | August 2002<\/p>\n<p>Villa Park Women&#8217;s League &#8211; Gourmet\u2013 June 21, 2014<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Next time you want potato salad &#8211; try this one.\u00a0 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 &#8211; aim for &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/red-potato-and-green-bean-salad-with-dijon-vinaigrette.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Red Potato and Green Bean Salad with Dijon Vinaigrette&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[19],"tags":[58],"class_list":["post-6233","post","type-post","status-publish","format-standard","hentry","category-salads-and-salad-dressings","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=6233"}],"version-history":[{"count":2,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6233\/revisions"}],"predecessor-version":[{"id":8384,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6233\/revisions\/8384"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=6233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=6233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=6233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}