I’ve got France on the brain this week. France and Croatia are headed to the World Cup final, I’m reading the Paris Wedding, then Bastille Day falls on Saturday. It’s all France all the time. So it should come as no surprise that it creeped into my cooking as well. French Potato Salad with Green Beans is a perfect summer salad with no worries about mayo going bad. Adapted from Ina Garten’s French Potato Salad, the green beans give you an extra serving of vegetables and add some nice color to the bowl.
Bon Appetit.
Adapted from Ina Garten's French Potato Salad
Put the potatoes in a large pot and fill with cold water, just to cover. Bring to a boil and cook for 15-20 minutes, or until cooked through. Remove the potatoes and set aside to cool. Add the green beans to the pot and cook the green beans for 3-4 minutes until crisp-tender. Blanch the green beans in a large bowl of ice water. Slice them in half and set aside.
When the potatoes have cooled just enough that you can handle them, slice them in half and toss with wine and chicken stock in a large bowl. Let the potatoes absorb the liquid.
Combine the vinegar, mustard, salt and pepper and olive oil in a jar, cover with a tight-fitting lid and shake until emulsified. Add the vinaigrette to the potatoes. Add the green beans, parsley and basil and toss until distributed. Season with additional salt and pepper to taste. Serve warm or at room temperature.