French Potato Salad

Ingredients

• Potato

  Flesh and skin, raw

  8 Potato small or 1.36kg

• Green beans

  Snap beans, raw

  2 cup, pieces or 200g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Dill

  Fresh

  1 cup sprigs or 9g

• Dijon mustard

  Grey poupon

  3 tbsp or 45g

• Garlic

  Raw

  1 cloves, minced or 3g

• Red wine vinegar

  3 tbsp or 45g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Place the potatoes in a large saucepan and cover with cold water. Generously salt the water, bring to a boil, then reduce heat and simmer until potatoes are easily pierced, about 15 to 20 minutes. Transfer potatoes to a colander to cool. If making ahead, refrigerate cooled potatoes for several hours.
2. Bring the water back to a boil, add green beans, and cook for 2 minutes until bright green and tender-crisp. Transfer beans to ice water, chill briefly, then drain and pat dry.
3. Slice potatoes 1/4-inch thick and cut beans into 1-inch pieces. Combine potatoes, green beans, onion, and dill in a large bowl and toss gently.
4. In a Mason jar, combine mustard, garlic, vinegar, and oil. Shake vigorously or whisk in a bowl. Season with salt and pepper.
5. Mix the vinaigrette into the potato and green bean mixture. Adjust seasoning with more salt or vinaigrette as desired. Serve immediately or refrigerate for an hour for best flavor.