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This is a great spring and summer side dish. There is no mayonnaise in it and it’s served warm or at room temperature. No need to worry about spoiling.
Drop the red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Then drain potatoes in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut them in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. Add the blanched string beans and toss lightly.
Combine the vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss. Serve warm or at room temperature.
Recipe adapted from Barefoot Contessa.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!