Posted by Jack on Feb 20th 2026
Red Potato & Green Bean Salad with Dijon Vinaigrette

Prep Time: 25 mins | Cook Time: 60 mins
Ingredients
• Half pound of green beans, trimmed and cut into 1-2" size pieces
• 3 lbs small red potatoes, unpeeled and cut in about 1-2" size cubes
• 2 tbs dry vermouth
• 2 tbs white wine vinegar
• 1 large shallot, chopped fine
• 1 tbs coarse-grained Dijon mustard
• 2/3 cup extra virgin olive oil
• 2 tbs chopped fresh parsley
Instructions
1. Cook beans in a large saucepan of boiling, salted water. You're looking for a light cook, tender but still crispy. About 4 minutes.
2. Strain beans (saving hot water) and transfer to a bowl of ice water to cook and stop the cooking process
3. Bring water back to boiling and cook potatoes for about 12 minutes until just tender. Drain and transfer to a large bowl.
4. Sprinkle the vermouth over the hot potatoes; toss gently and let stand for 5 minutes
5. In a small bowl, whisk the vinegar, shallot and mustard (the whisk attachment of an immersion blender is helpful here)
6. Gradually whisk in the oil, then pour over the potatoes, tossing to coat. Cool completely
7. Mix in green beans and parsley
8. Season with salt/pepper to taste
Serve cold or at room temp





