How to make it

  • Put the potatoes in a large pot; cover with water and boil until tender, about 15 minutes. Drain and allow to cool. When cool enough to handle; peel them and cut them into bite sized pieces.
  • Meanwhile, bring a saucepan of water to a boil; add the green beans and cook them until crisp tender, about 5 minutes. Drain and immediately plunge into ice water to stop the cooking process and maintain their bright green color.
  • In a small bowl, combine the mustard and vinegar. While whisking, slowly add the oil, whisk until fully emulsified.
  • In a large bowl, combine the potatoes and green beans; season generously with salt and pepper. Pour the dressing over and mix well; add the fresh herbs and mix to incorporate. Cover and refrigerate at least a couple of hours, all day or over night is best; stirring occasionally.
  • Remove from refrigerator at least 1 hour before serving.

Reviews & Comments 4

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  • gkwillow 6 years ago
    Yukon Golds are my favorite potato! My grocery store has been carrying the baby golds at a very reasonable price, so I've been stocking up each time I visit!
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  • elgourmand 6 years ago
    Delightful is what comes to mind. RJ
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  • theiris 7 years ago
    my kind of meal TQ
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  • maureenlaw 7 years ago
    Sounds very good, thanks!
    Was this review helpful? Yes Flag

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