Ingredients
- For the vinaigrette:
- 6 tablespoons olive oil
- 3 tablespoon Red Wine vinegar
- 2 teaspoons dijon mustard
- 1/2 of a large shallot, finely chopped
- 1 tablespoon of chopped fresh herbs, any combination of parsley, chervil, chives, or tarragon
- For the salad:
- 2 pounds red waxy potatoes, scrubbed under cold running water and quartered
- 1 tablespoon red wine vinegar
- Diamond Crystal kosher salt
- 1 pound green beans, washed and trimmed
- 6 radishes washed, dried, and thinly sliced
- 5 large eggs, hard boiled and quartered
- freshly ground black pepper
Directions
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Combine all the vinaigrette ingredients in a jar with a tight fitting lid, shake well, and set aside.
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Put the quartered potatoes into a large pot and cover with cold water by an inch.
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Add a few generous pinches of kosher salt, bring to a boil, then reduce to a simmer.
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Cook, stirring occasionally until the potatoes are fork tender, about 10 minutes.
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Drain the potatoes, transfer into a large bowl, and toss with 4 tablespoons of the vinaigrette.
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Meanwhile, bring a second pot of water to a boil, salt it, and fill a large bowl with water and ice cubes.
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Blanche the green beans in the salted boiling water for 60 seconds, then transfer them to the ice bath.
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Dry the beans and add them together with the sliced radishes and the quartered hard boiled eggs to the potatoes.
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Add the rest of the vinaigrette and mix gently.
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Serve right away or chill it first if you prefer.