Green Bean & Potato Salad with Dijon Vinaigrette

The lazy days of summer are finally here! With them is a season ripe with all things good-for-you, like the produce bursting from local farmer's market stalls and stands. Green beans are now is season and this recipe is a great way to serve fresh green beans. There is a reason beans show up at ever summer cookout - they travel well and can be served at room temperature. Perfect for hot days! Next time you're asked to being a covered dish, bring this salad - it will disappear in no time!

• 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. red or yellow new potatoes, cut into 1-inch wedges
• 1 lb. 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

Green Bean & Potato Salad with Dijon Vinaigrette