Green Bean & Potato Salad with Dijon Vinaigrette
By: Patricia Stagich
Published: Saturday, July 2, 2011 - 7:04am

Ingredients




1/2 cup extra-virgin olive oil
1/4 cup dry white wine
1/4 cup white wine vinegar (or red)
3 tablespoons Dijon mustard
2 tablespoons minced shallots or red onions
2 garlic cloves, minced
3 pounds red or yellow new potatoes, cut into 1- inch wedges
1 pound fresh green beans, trimmed and halved crosswise
6 strips bacon, diced
Salt and Pepper to taste

Preparation

1 Whish together first six ingredients in small bowl; season with salt and pepper and set aside. 2 Cover potatoes with cold salted water in a pot.  Bring water to a boil, and cook potatoes until tender, about 5-8 minutes.  Remove potatoes with a slotted spoon, and arrange in a single layer on a baking sheet.  Pour 3/4 cup vinaigrette over warm potatoes; let cool 20-30 minutes. 3 Boil green beans in same pot of water until tender, 4-5 minutes.  Transfer green beans to a large bowl, and toss with remaining vinaigrette; set aside to cool. 4 Cook bacon in a skillet over medium heat until crisp; transfer to a paper-towel lined plate. 5 Gently stir potatoes into green beans.  Season with salt and pepper and top with bacon. 6 For a vegetarian version, simply omit bacon.