Warm Mayo-dijon Roasted Potato Salad with Haricot Verts

 

This salad is easy to prepare and it packs quite a lot of aroma and flavor. It goes with just about any main course or as vegetarian meal by itself and has a nice side effect of making the whole house smell like fresh herbs. The salad is delicious served right a way, but will be even better if you let it sit at room temperature and develop more flavor for at least 30 minutes. Try and Enjoy!

What you will need

2 large russet potatoes, washed, peeled and cut lengthwise in 1/4-inch thick sticks

3 tablespoons pure olive oil, divided

Kosher salt to taste

Pinch crushed red pepper flakes

1/2 pound Haricot Verts beans, stem end removed

1/2 cup good quality mayonnaise

2 tablespoons sherry or red wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon whole grain Dijon mustard

1 shallot, diced

1 large garlic clove, finely grated

3-4 scallions, white and green thinly sliced

About 3/4 cup celery root or turnip, cut in narrow sticks

A good amount black pepper grinds

1/2 bunch fresh parsley leaves, finely chopped plus more for garnish

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