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Category: Potato salads
Prep Time: Cook Time: Total Time:
1-1/2 pounds white or yellow fingerling potatoes
1 tsp. kosher salt
8 oz. fresh haricots verts or tender young green beans
3 cups water
1/4 cup cider vinegar
1 medium shallot, halved
2 Tbsp. honey
1 Tbsp. fresh thyme leaves
1-1/2 tsp. Dijon-style mustard
1/8 tsp. kosher salt
1/8 tsp. ground black pepper
1/2 cup canola or vegetable oil
1 small red onion, halved and thinly sliced
1 pound bacon, crisp-cooked, drained and crumbled
1/2 cup crumbled feta cheese (2 ounces)
Directions
1. Scrub the potatoes. In a large saucepan, cook potatoes and the 1 teaspoon kosher salt, covered, in enough boiling water to cover for 8 to 10 minutes or just until tender; drain well. Spread out in a single layer in a shallow baking pan to cool. When cool enough to handle, halve potatoes lengthwise. Set aside.
2. Wash haricots verts; trim and (if you like) halve crosswise. In a medium saucepan, bring the 3 cups water to boiling. Add haricots verts. Return to boiling. Simmer, uncovered, for 1 to 2 minutes or until just crisp-tender. Immediately remove haricots verts from boiling water with a slotted spoon; plunge into a large bowl half-filled with ice water. Let stand 5 minutes; drain well. Set aside.
3. For vinaigrette: In a food processor or blender, combine vinegar, shallot, honey, thyme, mustard, 1/8 teaspoon kosher salt and the pepper. Cover and process or blend until combined. With processor or blender running, slowly add oil in a steady stream until mixture is thickened.
4. In a large salad bowl, combine potatoes, haricots verts and red onion. Drizzle with enough of the vinaigrette to thoroughly coat. Cover and chill for 2 to 24 hours.
5. Just before serving, toss salad with bacon and top with feta cheese. Serve with remaining dressing or reserve dressing for another use.
Makes 8 to 10 servings.
*Chefs Tip: You will have more dressing than you need, but that's okay. It will keep for a few weeks in the refrigerator and makes a great dressing for another potato salad or pasta salad, or even on a regular green tossed salad.
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Fingerling Potato Salad with Honey-Thyme Vinaigrette
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Category: Potato salads
Prep Time: Cook Time: Total Time:
1-1/2 pounds white or yellow fingerling potatoes
1 tsp. kosher salt
8 oz. fresh haricots verts or tender young green beans
3 cups water
1/4 cup cider vinegar
1 medium shallot, halved
2 Tbsp. honey
1 Tbsp. fresh thyme leaves
1-1/2 tsp. Dijon-style mustard
1/8 tsp. kosher salt
1/8 tsp. ground black pepper
1/2 cup canola or vegetable oil
1 small red onion, halved and thinly sliced
1 pound bacon, crisp-cooked, drained and crumbled
1/2 cup crumbled feta cheese (2 ounces)
Directions
1. Scrub the potatoes. In a large saucepan, cook potatoes and the 1 teaspoon kosher salt, covered, in enough boiling water to cover for 8 to 10 minutes or just until tender; drain well. Spread out in a single layer in a shallow baking pan to cool. When cool enough to handle, halve potatoes lengthwise. Set aside.
2. Wash haricots verts; trim and (if you like) halve crosswise. In a medium saucepan, bring the 3 cups water to boiling. Add haricots verts. Return to boiling. Simmer, uncovered, for 1 to 2 minutes or until just crisp-tender. Immediately remove haricots verts from boiling water with a slotted spoon; plunge into a large bowl half-filled with ice water. Let stand 5 minutes; drain well. Set aside.
3. For vinaigrette: In a food processor or blender, combine vinegar, shallot, honey, thyme, mustard, 1/8 teaspoon kosher salt and the pepper. Cover and process or blend until combined. With processor or blender running, slowly add oil in a steady stream until mixture is thickened.
4. In a large salad bowl, combine potatoes, haricots verts and red onion. Drizzle with enough of the vinaigrette to thoroughly coat. Cover and chill for 2 to 24 hours.
5. Just before serving, toss salad with bacon and top with feta cheese. Serve with remaining dressing or reserve dressing for another use.
Makes 8 to 10 servings.
*Chefs Tip: You will have more dressing than you need, but that's okay. It will keep for a few weeks in the refrigerator and makes a great dressing for another potato salad or pasta salad, or even on a regular green tossed salad.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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