Old MacDonald's Potato Box Recipes
Green Bean and Fingerling Potato Salad with Mustard Shallot Vinaigrette Ingredients 2 pounds purple and/or white fingerling potatoes, scrubbed 1 pound green beans, trimmed 1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms if desired)and thyme, parsley, mint, and summer savory leaves Directions In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander. In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well. In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Serve salad warm or at room temperature.

Old MacDonald's Potato Box Recipes

Green Bean and Fingerling Potato Salad with Mustard Shallot Vinaigrette

Ingredients

2 pounds purple and/or white fingerling potatoes, scrubbed
1 pound green beans, trimmed
1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms if desired)and thyme, parsley, mint, and summer savory leaves

Directions

In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.
In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
Serve salad warm or at room temperature.