Potato Vinaigrette

Bring two pots of salted water to boil.

Scrub the potatoes* and cut in to similar sized pieces so they cook evenly. You don’t have to do all the potato chopping now, just the rough cut.

Once water has boiled add the potatoes to one pan and the green beans to another.

The green beans only need to cook for about 2-3 minutes. They should be tender-crisp with a good amount of bite left and will have turned bright green.

One the beans are cooked remove from heat and pass quickly through an ice bath so that they stop cooking. Don’t leave them for a long time in the ice bath as they’ll lose a lot of their flavor and nutrients.

Cut beans in half. While waiting for the potatoes to finish cooking, slice the grape tomatoes in half lengthwise.

Once the potatoes are done cooking, rinse in cool water. You can now cut them into bite sized pieces. I like them to be big bites!

For the vinaigrette I start with a good scoop of mustard. Drizzle in vinegar while whisking to create an emulsion.

Continue whisking while adding olive oil. I usually do this by taste and the best way to test it is dip one of those delicious green beans in it.

Add salt and sugar to season as necessary. If it’s too strong I add more olive oil and a little sugar – to weak top up the Dijon and vinegar.

Thinly slice 4-5 green onions and chop the parsley. Add the green onions and parsley to potatoes. Dump on those green beans and tomatoes. Top with vinaigrette and toss to coat. And if you’re anything like me, you’re going to take a big bite to make sure it’s OK! Enjoy.

*NOTE on ingredients: It is fun to use a variety of potatoes for this recipe. Try red, yellow, blue – just choose varieties that have a bit of natural sweetness and a creamy texture. Also, Maille brand Dijon mustard is the best one out there and worth the few extra cents. And no, I do not work for Maille .