- Rating:
- Servings:
- 3 - 5
- Difficulty:
- Total Time:
- Recipe By:
- Chris Faulkner
Ingredients
- 8 ounces French Beans, trimmed 1/2 inch pieces
- 3 pounds Baby Dutch Yellow® Potatoes, unpeeled and halved
- 2 tablespoons Dry Vermouth
- 2 tablespoons White Wine Vinegar
- 1 large Shallots, chopped
- 1 tablespoon Whole Grain Mustard
- 2/3 cup Extra Virgin Olive Oil
- 2 tablespoons Organic Parsley, chopped
Directions
Cook beans in a large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to small bowl of ice water and shock until beans are no longer warm. Drain
Cook potatoes in a large pot of boiling salted water until just tender, about 12 minutes.
Drain and sprinkle vermouth over hot potatoes, toss gently and let stand 5 minutes. Whisk vinegar, shallots and mustard in a small bowl.
Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely.
Mix in green beans and parsley. Season to taste.
