GREEN BEAN & POTATO SALAD WITH DIJON VINAIGRETTE

For the vinaigrette, whisk:

• 1/2 cup extra-virgin olive oil • 1/4 cup dry white wine • 1/4 cup white wine vinegar (I used red) • 3 Tbsp. Dijon mustard • 2 Tbsp. minced shallots or red onion • 2 cloves garlic, minced • Salt and pepper to taste Whisk together all ingredients in a small bowl; season with salt and pepper and set aside.

For the salad:

• 3 lbs. (1.25kg) red or yellow new potatoes, cut into 1-inch wedges • 1 lb. (500g) fresh green beans, trimmed and halved crosswise Cover potatoes with cold salted water in a pot. Bring water to a boil, and cook potatoes until tender, about 6-8 minutes. Remove with a slotted spoon, and arrange in a single layer on a baking sheet. Pour 3/4 cup vinaigrette over warm potatoes; let cool, 20-30 minutes.

Boil green beans in same pot of water until tender, 4-5 minutes. Transfer beans to a large bowl and toss with remaining vinaigrette; set aside to cool.

Cook 6 strips bacon, diced in a skillet until crisp; transfer to a paper-towel-lined plate.

Gently stir potatoes and green beans and season with salt and pepper. Top with bacon. For a vegetarian version, simply omit the bacon.

As you can see, I like lots of pepper!

~Adapted from Cuisine at Home

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