1 teaspoon grainy dijon mustard (5 ml)

2 tablespoons red wine vinegar (30 ml)

Coarse salt and freshly cracked black pepper

¼ cup olive oil (60 ml)

2 pounds small red potatoes, cut into quarters (900 grams)

1 pound green beans, ends trimmed (450 grams)

1 teaspoon minced garlic (5 ml)

2 scallions, thinly sliced

1 tablespoon chopped tarragon (15 ml)

2 teaspoons paprika (10 ml)

sea salt and freshly cracked pepper


1. Whisk together the mustard, vinegar, salt and pepper and slowly add the oil to form an emulsion.

2. Cover potatoes with enough salted water to cover by 1-inch. Bring to a boil and simmer for about 15 to 20 minutes or until tender. Drain well. Toss with some of the dressing while they are still hot and set aside.

3. Blanch beans in a large pot of salted water for about 30 seconds, or until bright green and still crisp. Remove with a slotted spoon, transfer to a bowl of ice water to cool and then drain.

4. In a large salad bowl, toss together the beans, potatoes, scallions, tarragon and salt and pepper with the vinaigrette. Sprinkle with paprika and serve.

See more: Beans, Lunch, Easter, Salad, Vegetarian

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