Ingredients
- 2 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- ¾ tsp salt (divided)
- 1/8 tsp white pepper
- ¼ cup extra-virgin olive oil
- 1½ pounds small red, fingerling or Yukon potatoes
- ½ pound haricot vert (slender green beans), ends trimmed
- 1 cup cherry or teardrop tomatoes, halved
- ¾ cup pitted Kalamata olives, halved
- ¾ cup thinly sliced red onion
- 2 Tbsp capers, drained and rinsed
- ¼ cup chopped fresh basil
- ¼ cup chopped Italian parsley leaves
Instructions
In a mixing bowl, combine the vinegar, mustard, ¼ teaspoon salt and pepper. Whisk to combine. Slowly drizzle in olive oil. Set aside.
In a medium saucepot, place potatoes; cover with cold water. Add remaining ½ teaspoon salt. Bring to a boil. Reduce to a simmer. Cook potatoes until a paring knife inserted in side comes out easily; about 15 minutes. Drain and cool slightly. Cut into quarters or halves based on potato size.
Fill a medium pot with water; bring to boil. Reduce to a simmer. Add beans. Blanch for 2 minutes. Drain in a strainer placed over the sink. Rinse with cold water to cool. Dry beans with paper towels. Place in a large mixing bowl. Add potatoes, tomatoes, olives, onion, capers, basil and parsley. Toss with vinaigrette.