2 lbs. small red potatoes, unpeeled, scrubbed, cut into ¼” thick slices
1 lb. green beans / haricots verts, trimmed
2 T. table salt
2 garlic cloves, minced
2 T. + 1 t. champagne vinegar
1 T. Dijon mustard
¼ c. + 2 T. olive oil
¾ t. ground black pepper
3 T. minced shallot
1 ½ T. minced parsley
1 ½ T. minced chives
Boil salted water for green beans. Blanch then shock in ice water. Drain, cut green beans in half or thirds, depending on size. Chill until needed.
Place potatoes, 6 cups cold water, and 2 T. table salt in a large saucepan; bring to a boil over high heat, then reduce heat to medium. Simmer potatoes, uncovered, until tender but still firm – about 5 minutes. Reserve ¼ cup cooking water from potatoes. Drain potatoes, and arrange hot potatoes close together on a sheet pan.
Whisk garlic, potato water, vinegar, Dijon mustard, oil and pepper in a small bowl until combined. Drizzle dressing evenly over warm potatoes. Let stand 10 minutes.
Combine potatoes, green beans, shallots and herbs in large bowl. Mix gently to integrate dressing. Transfer to a serving bowl. Serve chilled or at room temperature.
Chef’s note: If not serving immediately, keep beans & herbs separate, so the acid doesn’t turn them Army green.