French Potato Salad with Green Beans (Gluten-Free)

Ingredients

• Large bowl of cold water with ice cubes
• 2 lb (907g) thin-skinned small red or Yukon Gold potatoes, scrubbed clean (see Note)
• 2 tsp kosher or sea salt
• 1/4 lb (113g) green beans, preferably haricot vert, trimmed and cut into bite-sized pieces
• 1 green onion, trimmed and finely chopped
• About 8 cherry tomatoes, halved or quartered, optional
• Fresh Italian parsley, about 1 handful of leaves, chopped, stems discarded
• 4 hard cooked eggs, peeled and sliced in half lengthwise, optional
• 1/4 cup (57g) red wine vinegar, Champagne vinegar, or Maple Vinegar (such as Boyajian brand)
• 3/4 cup (150g) organic extra virgin olive oil
• 2 tsp Dijon mustard
• 1 medium shallot, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. 1

   Make the Vinaigrette: In a small jar with a...: Make the Vinaigrette: In a small jar with a tight lid, combine the vinaigrette ingredients. Tighten the lid and shake vigorously until emulsified.

2. 2

   Prepare the Potatoes and Beans: In a large saucepan,...: Prepare the Potatoes and Beans: In a large saucepan, place the whole potatoes and fill thepan with water to cover by at least 1-inch. Add the salt and bring to a boilover high heat. Reduce the heat to medium to medium-high, keeping the water at a low boil. Cook just until barely tender, 15 to 20 minutes. Use a slotted spoon to transfer potatoes to a large bowl. Do not discard this water!

3. 3

   Set up a bowl of water with ice...: Set up a bowl of water with ice cubes; set to the side.

4. 4

   Place the beans in the same pan of...: Place the beans in the same pan of hot water you cooked the potatoes in and boil until just tender. Strain and drop into the icy water. This stops the cooking process and helps keep them nice and crunchy. Strain again and place on a clean kitchen towel to dry. Discard the ice water.

5. 5

   As soon as the potatoes are cool enough...: As soon as the potatoes are cool enough to handle, cut them into 1/4-inch thick slices or cubes if you prefer. Place in a large bowl. Add the cooked beans to the same bowl. Shake the vinaigrette vigorously again and drizzle half of it over the potatoes, tossing gently until everything is evenly coated and set aside. The hot potatoes will absorb the dressing, adding tremendous flavor to the dish.

6. 6

   Assemble the Salad: Add the green onions and most...: Assemble the Salad: Add the green onions and most of tomatoes to the potatoes and beans. Sprinkle with most of the parsley and toss gently to thoroughly coat and mix everything. Taste and adjust the seasonings as needed. Transfer to a large serving bowl.

7. 7

   Arrange the egg halves around the outside of...: Arrange the egg halves around the outside of the bowl and garnish with the reserved tomatoes. Drizzle eggs lightly with a little of the remaining dressing and sprinkle top with remaining parsley. Pour any remaining dressing over the salad.

8. 8

   Serve the salad warm, at room temperature or...: Serve the salad warm, at room temperature or chilled. Store any leftover salad, covered, in the refrigerator.