Yukon Gold with Green Beans Potato Salad

Ingredients

• 2 pounds small yukon gold potatoes
• 8 ounces green beans, trimmed and cut into two inch pieces
• 1 large shallot, chopped
• 1/2 cup finely sliced celery, use the inside stalks and some of the leaves
• 1 generous teaspoon Dijon mustard
• 1/8 cup white balsamic or champagne vinegar
• 1/2 cup extra virgin olive oil
• salt and freshly ground pepper, to taste
• 1/2 cup chopped fresh parsley
• 2 tablespoons minced fresh dill

Method

Step 1

Put the potatoes in a large pot; cover with water and boil until tender, about 15 minutes. Drain and allow to cool. When cool enough to handle; peel them and cut them into bite sized pieces.

Step 2

Meanwhile, bring a saucepan of water to a boil; add the green beans and cook them until crisp tender, about 5 minutes. Drain and immediately plunge into ice water to stop the cooking process and maintain their bright green color.

Step 3

In a small bowl, combine the mustard and vinegar. While whisking, slowly add the oil, whisk until fully emulsified.

Step 4

In a large bowl, combine the potatoes and green beans; season generously with salt and pepper. Pour the dressing over and mix well; add the fresh herbs and mix to incorporate. Cover and refrigerate at least a couple of hours, all day or over night is best; stirring occasionally.