Purple Potato Salad

By: By: Chef Robert Sisler
By: By: Chef Robert Sisler

Ingredients

  • 3 lbs. purple potatoes, unpeeled and halved
  • 1/2 lb. fresh green beans, trimmed and cut in to 1 1/2 inch pieces
  • 2 Tbsp. dry vermouth
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. red onion, minced
  • 1 Tbsp. coarse-grained Dijon mustard
  • 2/3 cup extra-virgin olive oil
  • 2 Tbsp. chopped fresh parsley
  • 1 Tbsp. sugar
  • Salt and pepper to taste

    Directions

    Make the night before.



    1. Cook beans in boiling salt water until crisp but tender. Shock in ice water, drain and set aside.



    2. Poach potatoes in salted water until just tender, 12 to 15 minutes. Drain and toss with vermouth. Let stand for 10 minutes.



    3. Whisk remaining ingredients together and pour over potatoes. Toss for 30 seconds. Add green beans and toss for 10 more seconds. Season to taste with salt and pepper.




    Yield: 6 to 8 servings

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