THE VARIETY OF new potatoes available in the markets in recent years has given new life to potato salad. Look for French marbled (pink and white) potatoes or butter fingerlings and have some fun. This hearty salad can be converted into a satisfying one-dish main course by serving it on a bed of greens.
SERVES: 4
INGREDIENTS:
- 2 tablespoons white wine vinegar or champagne vinegar
- 2 garlic cloves, minced
- ¼ teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- 2 tablespoons chopped fresh chives
- Salt and freshly ground black pepper
- 1 pound green beans, ends trimmed and cut into 2-inch pieces
- 1½ pounds small new potatoes, halved or quartered
- ¼ cup thinly sliced red onion
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil two rimmed baking sheets.
- In a small bowl, combine the vinegar, garlic, and mustard. Slowly drizzle in the oil, whisking until fully emulsified. Fold in the chives. Season with salt and pepper to taste.
- Arrange the green beans in a single layer on a baking sheet. Drizzle 2 tablespoons of the vinaigrette over the beans and roll to coat evenly. Place the potatoes on another baking sheet. Drizzle 3 tablespoons of the vinaigrette over the potatoes and turn and toss to coat evenly. Arrange in a single layer.
- Place the baking sheets side by side in the oven. (If the baking sheets do not fit side by side, place the beans on the bottom rack.)
- Roast the green beans for about 15 minutes, until well browned and tender, shaking the pan a few times for even cooking.
- Roast the potatoes for 30 to 40 minutes, until lightly browned and tender when pierced with a fork, stirring or turning occasionally.
- Transfer the beans and potatoes to a large serving bowl. Add the onion and remaining vinaigrette. Toss to mix well. Season generously with salt and pepper.
- Serve warm or at room temperature.
