Yields
6 servings
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ingredients
1
tsp grainy dijon mustard (5 ml)
2
Tbsp red wine vinegar (30 ml)
Coarse salt and freshly cracked black pepper
¼
cup olive oil (60 ml)
2
lb(s) small red potatoes, cut into quarters (900 grams)
1
lb(s) green beans, ends trimmed (450 grams)
1
tsp minced garlic (5 ml)
2
scallions, thinly sliced
1
Tbsp chopped tarragon (15 ml)
2
tsp paprika (10 ml)
sea salt and freshly cracked pepper
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directions
Step 1
Whisk together the mustard, vinegar, salt and pepper and slowly add the oil to form an emulsion.
Step 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.
Step 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.
Step 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.