Recipe: New Potato Salad with Vegetables and Dijon Vinaigrette

NEW POTATO SALAD WITH VEGETABLES

FOR THE SALAD:
6 red potatoes, unpeeled, cut in eighths
1 cup green beans (fresh), cut into 2-inch pieces
1/2 red bell pepper, cut into strips
1/2 cup yellow summer squash, chopped
2 tbsp shallots (about 2 small), finely chopped
FOR THE DRESSING:
2 tbsp tarragon white wine vinegar
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1/4 cup olive oil or vegetable oil

Place potatoes in medium saucepan. Add enough water to cover potatoes by 2 inches. Bring to a boil; cook 8 to 10 minutes or just until potatoes are fork-tender, adding green beans during last 5 minutes of cooking time. Drain potatoes and green beans; rinse with cold water until cool.

In large bowl, combine cooked potatoes and green beans with remaining salad ingredients.

In small bowl, combine vinegar, mustard, salt and pepper. With wire
whisk; slowly beat in oil. Pour dressing over salad; toss gently to mix.

MAKE-AHEAD TIP:
When making this salad ahead of time, boil the green beans separately and set them aside to add immediately before serving. This will keep the green beans from discoloring due to the acid in the vinaigrette dressing.

Makes 8 servings
Source: Recipe booklet: Picnics and Grilling Cookbook, Pillsbury