Perfect for summer barbecues, this light and fresh tasting potato salad is simply tossed with a white balsamic and olive oil dressing.
2 1/4 pounds mini red new potatoes
1/2 pound green beans, cut into thirds
2 shallots, minced
1/2 cup extra virgin olive
1/4 cup white balsamic vinegar
1/4 cup coarsely chopped Italian parsley
Salt and freshly ground pepper, to taste
Add potatoes to a large saucepan. Cover with cold water. Salt generously. Bring to a boil. Reduce heat to gentle boil. When potatoes are almost fork tender, add green beans. Blanch beans until tender crisp, about 3 to 4 minutes.
Transfer potatoes and green beans to a bowl of ice water to stop the cooking process. Drain well, pat dry and transfer to big bowl.
Add shallots, parsley, olive oil, vinegar, and salt and pepper to bowl. Toss to combine. Let salad sit for 15 to 20 minutes before serving.
Yield: 4 to 6 servings.