Peasant Potato Salad

Name: Peasant Potato Salad
Ingredients: 3 cups potatoes, 1/2-inch dice; 1/2 cup green beans, cut into 1 inch pieces and blanched; 1/2 cup sweet pepper, 1/4-inch dice (red, yellow and or or orange); 1/4 cup scallion, thinly sliced; 1/4 cup mixed herbs, chopped (parsley, thyme, tarragon and or basil); 1 small shallot, roughly chopped; 2 garlic cloves; 1 tablespoon Dijon mustard; 1/4 cup rice wine or 1/4 cup champagne vinegar; 3/4 cup olive oil; salt and pepper, to taste

11 ingredients

5 steps

Ingredients

3 cups potatoes, 1/2-inch dice
1/2 cup green beans, cut into 1 inch pieces and blanched
1/2 cup sweet pepper, 1/4-inch dice (red, yellow and or or orange)
1/4 cup scallion, thinly sliced
1/4 cup mixed herbs, chopped (parsley, thyme, tarragon and or basil)
1 small shallot, roughly chopped
2 garlic cloves
1 tablespoon Dijon mustard
1/4 cup rice wine or 1/4 cup champagne vinegar
3/4 cup olive oil
salt and pepper, to taste

Directions

1

Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan.
2

While potatoes are cooking, prepare vinaigrette and vegetables (blanch green beans, dice peppers, and chop herbs).
3

To prepare the vinaigrette:In a blender or food processor, add shallots, garlic, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.
4

In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste.
5

Chill or serve room temperature.