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Product
Red Cherry Tomatoe |
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Description |
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Red Potato, Haricot Vert, and Cherry Tomato Salad
This is certainly more colorful. The Dijon vinaigrette brings all the flavors together. This salad is also good with fingerling potatoes.
- 1 cup halved cherry tomatoes
- 1 pound small red-skinned potatoes, unpeeled, cut into 1-inch pieces
- 1 pound haricots verts (thin green beans), trimmed
- ½ cup finely chopped red onion
- 5 tablespoons olive oil
- 2 tablespoons mayonnaise
- 1 tablespoon tarragon vinegar
- 1 tablespoon white vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Put the potatoes in a large saucepan and cover with cold water by about 1 inch. Bring to a boil, cover the pot partially, and lower the heat to maintain a steady simmer. Cook until the potatoes are tender when pierced with a fork, about 10 minutes. Drain the potatoes in a colander, and allow to come to lukewarm temperature.
- Bring a large saucepan of cold water to a boil. Add the beans and cook until crisp-tender, about 1 minute. Remove from the heat, drain, and rinse under cold water.
- In a large bowl, combine the potatoes, beans, tomatoes, and red onion. In a separate small bowl, together the remaining ingredients and toss with the potato mixture until well blended. This salad is best served at room temperature.
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