Ingredients

The following ingredients have 6 Servings
  • 1/2 pound fresh green beans, ends trimmed
  • 24 ounces small white potatoes
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove of garlic, minced
  • 1 teaspoon kosher salt, divided
  • 1/2 cup olive oil
  • 1 tablespoon chopped chives
  • 1/4 teaspoon black pepper

Instruction

  • Fill a medium-sized bowl with water and ice for the green beans after they’ve blanched.
  • Bring a large pot of water to a boil. Add the green beans and boil them for 1-2 minutes, scoop them out with a slotted spoon, and place them in the bowl with the water and ice to stop the cooking process. Once they’ve cooled drain them in a colander.
  • Add the potatoes to the same pot of boiling water. Boil them for 15-20 minutes, or until they are fork tender. Drain them and let them cool for a few minutes.
  • While the potatoes are cooling, combine vinegar, mustard, garlic, and salt in a bowl. Whisking continuously, slowly add the olive oil until the dressing has thickened and is emulsified.
  • Once the potatoes are cool enough to handle, slice them in half lengthwise. Toss them all in a large bowl with the green beans. Add the dressing and toss it all together until everything is well coated. Add the chopped chives and black pepper, toss again, and serve.