Green Bean & Potato Salad with Dijon Vinaigrette

Ingredients

3 tablespoons Dijon mustard
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.
.

Yield:

12.0 servings

Added:

Saturday, July 2, 2011 - 7:04am

Creator:

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