Garden Potato and Green Bean Salad Du Jardin

Ingredients

• 1/2 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon orange juice
• 1 1/2 tablespoons Dijon mustard
• 1 small shallot, minced
• 1/2 teaspoon pepper
• 1 tablespoon orange zest
• 8 ounces green beans, ends trimmed and cut into 1 1/2 inch pieces
• 2 tablespoons salt
• 2 lbs red potatoes, scrubbed and cut into 1 1/2 inch pieces
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped chives
• 2 tablespoons chopped tarragon

Directions

1. 1

   Whisk oil, vinegar, orange juice, mustard, shallot, orange zest and pepper. Reserve 1/4 cup dressing in measuring cup.

2. 2

   Bring 6 cups water to a boil in large sauce pan. Add green beans and salt. Cook uncovered, until green beans are slightly tender but still crisp, about 4 minutes.

3. 3

   Using slotted spoon, transfer beans to plate lined with paper towels to drain briefly, then add to bowl with dressing. Toss to coat.

4. 4

   Add potatoes to still simmering water. Bring back to a boil and cook until paring knife can be inserted into potatoes with no resistance, 7 to 10 minutes. Using slotted spoons transfer potatoes to colander and drain briefly. Add hot potatoes to bowl with beans and dressing.

5. 5

   Add parsley, chives and tarragon and reserved dressing to bowl. Toss gently to combine and serve.