Green Bean & Potato Salad with Dijon Vinaigrette

Photo: Patricia Stagich

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

Whish together first six ingredients in small bowl; season with salt and pepper and set aside.

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.

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.

Cook bacon in a skillet over medium heat until crisp; transfer to a paper-towel lined plate.

Gently stir potatoes into green beans. Season with salt and pepper and top with bacon.

For a vegetarian version, simply omit bacon.