I think I've made this potato salad at least five times in the last month. Each time I start with the intent to switch it up a bit, but in the end the only thing I ever change is the onion - shallots one time, spring onions the next, even a little red onion here and there, depending on what I have in the kitchen - they all work perfectly. Otherwise the recipe stays exactly the same time after time, and that's just how I like it! I serve it cold, straight from the fridge, but it's just as good at room temperature, or even slightly warm. And the leftovers are better the next day.
Whenever I make a vinaigrette with minced raw shallots, onion or garlic, I always let them soak in the vinegar for a few minutes or so before whisking in the remaining ingredients. This mellows the garlic or onions and takes a bit of the bite out. Then just whisk the remaining ingredients together using that same vinegar.
Potato-Green Bean Salad
1.5 pounds small white potatoes, washed and quartered
1 pound green beans, trimmed and cut into bite-size lengths
a handful of fresh parsley or cilantro, chopped
for the dill vinaigrette:
1/4 cup minced shallot (red onion or fresh green onions can also be used)
1 1/2 TBSP white wine vinegar
1 1/2 tsp dry dill
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
4 TBSP extra virgin olive oil
Place the quartered potatoes in a large pot and cover with cold, salted water. Bring the pot to a boil. Once boiling, cook the potatoes for five minutes. After five minutes add the green beans and cook an additional five minutes.
Meanwhile, make the vinaigrette: Place the shallots in a small bowl and pour over the vinegar. Let the shallots soak in the vinegar for 5 - 10 minutes (skip this step if using fresh, green onions), then whisk in the remaining ingredients.
When the potatoes and green beans are done, drain and place in a large bowl. Toss with the vinaigrette while the potatoes are still warm. Add the herbs and allow to cool to room temperature. Serve immediately or chill and serve cold.