Recipe highlight: French Potato Salad

Memorial Day weekend is a great time to enjoy delicious food with family and friends. Are you hosting a neighborhood Memorial Day cookout at your house? Or, perhaps you are a guest at a friend’s house and were asked to bring a side dish. While potato salad is widely considered a staple at family gatherings, how about shaking things up a bit with this Mediterranean-inspired French Potato Salad made with creamy fingerling potatoes and crisp green beans in a zingy mustard vinaigrette – this is a dish that will soon become a new favorite summer side dish!

French Potato Salad

Dressing:

¼ cup extra virgin olive oil
3 Tbsp. Dijon mustard
2 Tbsp. sherry vinegar
1 shallot, finely minced
2 cloves garlic, finely minced
Pinch of salt, to taste

Salad:
2 lbs. small fingerling potatoes
Salt
½ lb. green beans, trimmed and cut in half
½ cup finely chopped fresh parsley
2 tsp. fresh thyme leaves, or more to taste
¼ red onion, slivered
Freshly cracked black pepper, to taste

Whisk all of the dressing ingredients together vigorously until they emulsify into a thick dressing. Taste and adjust to your liking.

Slice the fingerling potatoes in half lengthwise. Put the potatoes in a large pot and cover with 2 inches of cold water. Add a tablespoon of salt to the water. Bring to a boil, then turn down the heat and boil gently until the potatoes are tender. Add the green beans to the pot and cook for another minute or two. Drain the potatoes and beans and place into a large bowl; toss gently with some of the dressing while everything is still hot. The potatoes will absorb the dressing and its flavors this way.

When the potatoes have cooled, toss with the herbs and onions. Add more dressing at this time if needed. Chill the salad before serving with a grinding of fresh black pepper. Be prepared to receive compliments on this fresh new twist on an American classic!

- contributed by Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com