Thanks to the efficiencies of the blogworld, you wouldn’t know that I have kind of been on hiatus. Sure, my blog has been updating every couple of days thanks to some serious advance planning. But I have taken a little leave of absence of worrying (obsessing to be honest) over my blog posts. It has given me a little perspective, and isn’t that what time away from anything should do?
This post at Sticky Gooey Creamy Chewy was my original inspiration for this dish and since the green beans are still super fresh and tasty, it still holds true – even a month later.
Potato and Green Beans with Dijon Vinaigrette (inspired by Sticky Gooey Creamy Chewy)
1 lb potatoes (I used Russian Fingerlings I found at the market – any waxy type will work)
1/2 lb green beans, trimmed and cut in 1 inch pieces
2 tablespoons red wine vinegar
1/2 teaspoon salt
1 small clove garlic, minced fine
1/2 tablespoon Dijon mustard
1/3 cup olive oil
5-6 leaves basil, cut in shreds (optional)
In large sauce pan bring water to boil and add potatoes (whole) and cook until about 5 minutes from being done (a knife inserted in the middle will meet little resistance but the potato will not immediately slip off). Add green beans to pot and cook for another 5 minutes. Drain and set aside. Meanwhile, make vinaigrette by combining vinegar and salt in medium mixing bowl (large enough to hold potatoes and beans when necessary). Whisk vinegar and salt until salt dissolves. Add garlic and mustard and whisk. Slowly add olive oil in trickle, whisking briskly between additions to create a well-emulsified dressing. Add lots (and lots!) of black pepper to taste. Once potatoes and beans are drained, fish out potatoes and cut into bite size pieces and add with beans to vinaigrette and toss well. Great warm or chilled.
Recipes currently inspiring me: