A Riff on Julia Child’s French Potato (and Green Bean) Salad

• 1 lb green beans, wax beans – or combo
• 1 1/2 lbs small new potatoes such as baby red potatoes or Yukon Gold
• 2 T minced shallots or green onions
• 1/4 c warm broth or warm water (this can be chicken broth, vegetable broth, or broth with a little white wine)
• 3 T white wine vinegar
• 1/2 tsp Dijon mustard
• 1/4 c olive oil
• salt and pepper
• 2 T roughly chopped parsley
• 2 T roughly chopped basil

Simmer the beans in salted water until firm-tender, about 3 to 5 minutes, then drain and rinse with cold water. Chop into about 2″ pieces; drizzle with a little olive oil and sprinkle with a little salt

Make the vinaigrette by mixing together the shallots, warm broth (or warm water), vinegar, mustard, olive oil, 3/4 tsp salt and 1/4 tsp pepper.

Bring a large pot of well-salted water to a boil. Add the potatoes. Simmer until the potatoes are firm but easily pierced with a skewer, about 20-30 minutes. Drain. When the potatoes are cool enough to handle, cut them into chunks and place in a bowl. While the potatoes are still warm, add the vinaigrette and gently combine.

When you’re ready to serve, carefully stir together the cooked beans, dressed potatoes, parsley, basil,and olive oil. Add salt and pepper to taste. Serve at room temperature.