Melissa's Baby Dutch Yellow® Potato Salad with Dijon Vinaigrette
By Chef Chris Faulkner


8 ounces French Beans trimmed 1/2 inch pieces
3 pounds Baby Dutch Yellow® Potatoes (DYP's) unpeeled and halve,
Or substitute with Roasted Dutch Yellow® Potatoes
2 tablespoons Dry Vermouth
2 tablespoons White Wine Vinegar
1 large Shallot chopped
1 tablespoon Whole Grain Mustard
2/3 cup Extra Virgin Olive Oil
2 tablespoons Organic Parsley chopped


Cook beans in a large saucepan of boiling salted water until crisp-tender, about 4 minutes.


Transfer to small bowl of ice water and shock until beans are no longer warm.

Drain Cook DYP's 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.