Warm Summer Potato Salad
Source of Recipe
Recipe by: Mani Niall - Mix it up with Mani
List of Ingredients
about 2 pounds potatoes, washed
1 1/4 cup diced green beans
1/3 cup olive oil
1/4 cup shallot, diced
1/2 cup chicken or vegetable stock or water
1/3 cup red wine vinegar
2 tablespoons dijon mustard
2 tablespoons mixed fresh herbs, such as thyme, oregano, chervil, parsley and rosemary, diced fine
1/2 teaspoon salt
fresh ground pepper to taste
Recipe
Wash the potatoes and place in a pot of salted water, covering the potatoes by about one inch. Bring to a boil, then lower the heat to a simmer. The potatoes should take about 12 to 20 minutes till soft enough to pierce with a fork. (When the potatoes have simmered for about 5 minutes, toss in the diced green beans).
While the potatoes are cooking, heat 1 1/2 tablespoons of the olive oil. Add the shallots and cook, stirring, for about 5 minutes. Do not brown the shallots. Add the stock or water, vinegar and mustard. Heat through, remove from the heat and stir in the olive oil. Set aside, keeping this mixture warm till ready to use.
Once the potatoes are soft enough to pierce with a fork, drain and chop the potatoes to bite sized pieces. (I prefer to leave them with the skins on but they can be removed if you like). Mix together in a large bowl the potatoes, green beans, the warm vinaigrette, the chopped herbs, salt and pepper. Serve warm or cool and refrigerate. Adjust the seasonings, olive oil and vinegar to taste. Best served at room temperature.
Serves 6-8
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