Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup dry white wine
  • 1/4 cup white wine vinegar (or red)
  • 3 tablespoons Dijon mustard
  • 2 tablespoons minced shallots or red onions
  • 2 garlic cloves, minced
  • 3 pounds red or yellow new potatoes, cut into 1- inch wedges
  • 1 pound fresh green beans, trimmed and halved crosswise
  • 6 strips bacon, diced
  • Salt and Pepper to taste

Ready In 45 Minutes

Servings: 12

Cooking Instructions

Step 1

  • Whish together first six ingredients in small bowl; season with salt and pepper and set aside.
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Step 2

  • Cover potatoes with cold salted water in a pot. Bring water to a boil, and cook potatoes until tender, about 5-8 minutes.
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  • Length: 8 minutes

Step 3

  • Remove potatoes with a slotted spoon, and arrange in a single layer on a baking sheet.
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Step 4

  • Pour 3/4 cup vinaigrette over warm potatoes; let cool 20-30 minutes.
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  • Length: 30 minutes

Step 5

  • Boil green beans in same pot of water until tender, 4-5 minutes.
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  • Length: 5 minutes

Step 6

  • Transfer green beans to a large bowl, and toss with remaining vinaigrette; set aside to cool.
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Step 7

  • Cook bacon in a skillet over medium heat until crisp; transfer to a paper-towel lined plate.
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Step 8

  • Gently stir potatoes into green beans. Season with salt and pepper and top with bacon.
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Step 9

  • For a vegetarian version, simply omit bacon.
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