Half a pound of green beans, trimmed and cut into 1-2" size pieces
3 pounds small red potatoes, unpeeled and cut in about 1-2" size cubes
2T dry vermouth
2T white wine vinegar
1 large shallot, chopped fine
1T coarse-grained Dijon mustard
2/3c extra virgin olive oil
2T chopped fresh parsley
Cook beans in a large saucepan of boiling, salted water. You're looking for a light cook, tender but still crispy. About 4 minutes.
Strain beans (saving hot water) and transfer to a bowl of ice water to cook and stop the cooking process
Bring water back to boiling and cook potatoes for about 12 minutes until just tender. Drain and transfer to a large bowl.
Sprinkle the vermouth over the hot potatoes; toss gently and let stand for 5 minutes
In a small bowl, whisk the vinegar, shallot and mustard (the whisk attachment of an immersion blender is helpful here)
Gradually whisk in the oil, then pour over the potatoes, tossing to coat.
Mix in green beans and parsley
Season with salt/pepper to taste
Serve cold or at room temp
This is a recipe from our personal cookbook - we haven't made it specifically to take a photo for the blog yet, so if you make it and get a fun looking shot, send us over a few different angles and perspectives and we'll get it posted online!
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