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  • Writer's pictureChloë's Kitchen

Green Bean & Potato Salad with a Champagne Shallot Vinaigrette

This recipe is French inspired, so light, tangy and summery and perfect as a side dish to all your evening bbqs. It goes really well with grilled meats and fish. I would highly recommend this with a beautiful piece of salmon with lemon and fennel , a fresh crisp butter lettuce salad and a glass of Sauvignon Blanc. Divine!

You will need: 

1 lb Baby fingerling potatoes, halved and boiled until tender

1 packet (2 cups) of green string beans, trimmed

1/4 cup olive oil 

3 tbsp champagne vinegar 

1 tbsp Dijon mustard 

1/2 a shallot, finely diced

1 large clove garlic, crushed

1 tbsp fresh parsley, finely diced 

1 tbsp fresh chives, finely diced

Maldon salt (to taste)

Black pepper (to taste)

In 2 large pots, boil and salt water. Boil your baby fingerling potatoes until fork tender. Usually 10-12 minutes. Also boil your green string beans for 3-4 minutes until tender in a separate pot or dump them

In to the same pot 4 minutes before the potatoes will be ready.

While they are boiling, get out a large bowl. Put in your crushed garlic clove, shallot and garlic. Add in your vinegar and the Dijon mustard. Then the salt and pepper. Next, slowly start to drizzle in your olive oil whilst whisking. Your dressing will emulsify and look silky and thicken.

Drain your potatoes and green string beans and then toss in to the vinaigrette while they are still hot so they absorb the flavors and the liquid. 

Add over your freshly diced herbs and enjoy!


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