1/2 inch pieces
2 tablespoons Dry Vermouth
2 tablespoons White Wine Vinegar
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.
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.
Mix in green beans and parsley.
Season to taste.