(Makes about 6 cups)
3 cups assorted potatoes, 1/2" dice (Yukon, purple, red bliss, or fingerling), about 2 pounds
1/2 cup blanched green beans, cut into 1/4" rounds
1/2 cup sweet peppers (red, yellow and/or orange), 1/4" dice
1/4 cup kalamata olives, slivered
1/4 cup scallions, thinly sliced
1/4 cup chopped mixed herbs (parsley, thyme, tarragon and or basil)
1 recipe shallot vinaigrette
Directions:
1. Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan.
2. While potatoes are cooking, prepare vinaigrette and vegetables.
3. In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste. Chill or serve room temperature.
Shallot Vinaigrette
1 small shallot, roughly chopped
2 cloves garlic
1 tablespoon Dijon mustard
1/4 cup rice wine or champagne vinegar
3/4 cup olive oil
Salt and pepper, to taste
Vinaigrette preparation:
In a blender or food processor, add shallots, garlic, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.
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