Chef Nick's Dijon Potato & Green Bean Salad 6/23/15 - WSMV News 4

Chef Nick's Dijon Potato & Green Bean Salad 6/23/15

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 Dijon Potato & Green Bean Salad

Serves 4-6

¼ Cup Dijon mustard

3 tbsp. white wine vinegar

¾ Cup Extra Virgin olive oil

2/3 Cup chopped shallots

2 tbsp. fresh rosemary

2 tbsp. fresh sage

1 pound fresh string beans

2 pounds red potatoes

¼ Cup toasted walnuts

Salt and pepper to taste

Pre heat oven to 425 degrees. In a large mixing bowl combine, Dijon, shallots, fresh herbs and vinegar. Slowly whisk in olive oil. Toss chopped potatoes in 1/3 of dressing, salt and pepper and place on a sheet pan in oven for 20 minutes till crispy on edges and cooked through. While potatoes are cooking blanch green beans in salted water for about 5 minutes till bright green and shock in ice water to stop cooking. When potatoes are done let cool down a bit then toss with beans and the remainder of dressing. Season with salt and pepper. Serve with toasted walnuts sprinkled on top. Dressing also works great for roasted chicken.

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