We had a little potluck on Saturday. Thought I’d share this great recipe for a non-mayonnaise based potato salad. While it didn’t have the egg so many of us enjoy, it made up for it with the green beans. The picture doesn’t quite do it justice, although I think you get the idea.

Green Bean and Fingerling Potato Salad with Mustard Shallot Vinaigrette
recipe courtesy of Gourmet Magazine
2 pounds purple and/or white fingerling potatoes, scrubbed
1 pound green beans, trimmed
1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms if desired) and thyme, parsley, mint and summer savory leaves
Mustard shallot vinaigrette (recipe follows)

In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.
In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
Serve salad warm or at room temperature.

MUSTARD SHALLOT VINAIGRETTE
1 1/2 tablespoons Dijon-style mustard
3 tablespoons finely chopped shallots or scallions
Salt and pepper to taste
1/4 cup white wine vinegar
3/4 cup extra-virgin olive oil

In a bowl whisk together all the ingredients except the oil. Slowly add the oil in a stream.

And here’s the link if you want to print it off.