Potatoes and fresh green beans along with thyme, red onion, bacon and feta cheese – how can you go wrong with this combination? This delicious salad comes from Midwest Living Comfort Food 2013 and I did not change it at all. See also my recipe New Potato and Green Bean Salad which is very different but good also. When you use fresh herbs and vegetables that you grow or find at your local Farmers Market makes all the difference.
Fingerling and Green Bean Salad
- 1-1/2 lbs. yellow fingerling potatoes
- 1 tsp. kosher salt (or to taste)
- 8 oz. fresh green beans – I like to use the pencil thin haricots verts
- 1/4 cup cider vinegar
- 1 medium shallot, halved and quartered
- 2 tbsp. honey
- 1 tbsp. fresh thyme leaves
- 1-1/2 tsp. Dijon mustard
- kosher salt and black pepper to taste
- 1/2 cup canola or vegetable oil
- red onion, halved and thinly sliced
- bacon cooked, drained and crumbled
- feta cheese, crumbled
In a food processor or blender, combine vinegar, shallot, honey mustard, kosher salt and pepper. I chose not to add the thyme leaves until I served the salad. Cover and process until combined. Slowly add the oil until the mixture is thickened. My mini prep Cuisinart is perfect for blending this dressing.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2013/09/30/fingerling-and…een-bean-salad/
