Potato Salad with green beans and shallot dijon vinaigrette

by Jennifer Bennett /SLO Veg recipe creator instagram @bennettpartyoffour

Ingredients: 1 bag of baby red potatoes, washed and cut in half / 1 cup of blanched green beans, cut in to thirds / 1 bunch fresh dill, chopped fine / 1 bunch fresh chives, chopped fine/salt and pepper to taste.

Dressing: ¼ cup olive oil / 2 tbsp Dijon mustard / 1-2 shallots, minced / 1-2 tb red or white wine vinegar / salt and pepper to taste / 1-2 tsp garlic or onion powder. Boil potatoes for 15-20 min or until fork tender, remove from boiling water and put into a large bowl.

Refrigerate until ready to serve. Blanch the green beans by dropping them in boiling water for 30 seconds to 1 minute or just until bright green and still crunchy. Immediately transfer to ice bath and allow to cool. Once cooled completely, add to bowl of potatoes. Make dressing in separate container and whisk until smooth. To assemble salad, toss green beans and potatoes with salt, pepper, and fresh herbs. Pour over dressing and toss to combine. Serve as a great side dish with BBQ or as a simple easy lunch salad!