Ingredients
Potatoes and Vegetables
- 1 ½ pounds fingerling potatoes, washed and sliced lengthwise into uniform pieces (halved for small, quartered for large)
- ¾ pound haricots verts or green beans, ends trimmed and sliced into 2-inch pieces
Vinaigrette and Seasonings
- 2 tablespoons white wine or champagne vinegar, divided
- Kosher salt and black pepper, to taste
- ½ shallot, thinly sliced
- 3 tablespoons capers, drained and roughly chopped
- ¼ cup finely chopped leafy fresh herbs, such as dill or parsley
- ⅓ cup extra virgin olive oil
- ¼ cup white wine or champagne vinegar
- ½ shallot, finely diced
- 2 cloves garlic, finely chopped or grated
- 1 heaping tablespoon Dijon mustard (preferably coarse ground)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1-2 tablespoons water, to adjust vinaigrette consistency
Instructions
- Boil the potatoes: Place the sliced potatoes in a large, heavy-bottomed Dutch oven and add enough just-warm water to cover the potatoes by about 2 inches. Add 1 tablespoon of white wine or champagne vinegar and season generously with kosher salt like you would for pasta water. Bring to a boil over medium-high heat and cook until the potatoes are tender when pierced with a fork, about 10 to 15 minutes after boiling.
- Set aside to cool: Using a spider strainer, carefully transfer the potatoes to a rimmed baking sheet. Spread them out evenly and drizzle the remaining tablespoon of vinegar over the top. Leave them to cool completely.
- Blanch the green beans: Add the sliced green beans to the boiling water used for the potatoes. Cook for 3 to 4 minutes until they turn bright green and are just tender but still crisp. Drain and immediately rinse with cold water to stop the cooking process. Set aside to dry while the potatoes cool.
- Prepare the Dijon vinaigrette: In a small bowl, whisk together the extra virgin olive oil, ¼ cup white wine or champagne vinegar, finely diced shallot, garlic, Dijon mustard, garlic powder, onion powder, ½ teaspoon kosher salt, and freshly ground black pepper. Add 1 to 2 tablespoons of water to thin the dressing slightly so it coats the salad ingredients well but remains loose enough to evenly dress the vegetables. Adjust seasoning as needed.
- Assemble the potato salad: Once the potatoes are cool, combine them in a large bowl with the blanched green beans, thinly sliced shallot, capers, and chopped fresh herbs. Pour the Dijon vinaigrette over the mixture and gently toss to combine, being careful not to break up the potatoes. Taste and adjust salt or pepper if desired.
- Serve immediately: Garnish with additional fresh herbs if preferred and serve alongside your favorite spring or summer main courses. Enjoy this refreshing and flavorful salad!
Notes
- Use fingerling potatoes for a tender texture and better presentation; adjust cutting size to ensure even cooking.
- Be careful not to overcook potatoes to prevent them from becoming mushy.
- Cooling potatoes with vinegar helps enhance flavor and adds brightness.
- Blanching green beans with residual potato water maximizes flavor and reduces waste.
- Dijon vinaigrette can be adjusted with water to reach desired consistency.
- This salad is best served fresh but can be refrigerated for up to a day; dress just prior to serving for best texture.
- Fresh herbs like dill or parsley add wonderful aroma and brightness to the dish.
- Capers add a pleasant briny contrast to the creamy potatoes and tangy dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
