Green Bean And Fingerling Potato Salad with Vinaigrette

Ready in 1h

Try this Green Bean And Fingerling Potato Salad with Vinaigrette recipe, or contribute your own.


Chives and garlic chives;
Summer savory leaves
2 lb Purple and/or white
Mustard Shallot Vinaigrette;
1 lb Green beans; trimmed
1/4 c Chopped mixed fresh herbs
If desired) and thyme;

Original recipe makes 12 servings



* Note: See the "Mustard Shallot Vinaigrette" recipe which is included in this collection. 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, Mustard Shallot Vinaigrette and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Serve salad warm or at room temperature. This recipe yields 12 servings as part of a buffet. Comments: The original recipe title as listed is "Green Bean And Fingerling Potato Salad With Mustard Shallot Vinaigrette". Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8655) Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 02-17-1999 Recipe by: Sara Moulton

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