Tip: If you don't have shallots on hand, you may use fresh chives or very finely minced red onion.
1.5 Il. mini red potatoes
1/2 pound green beans
about 5 tbsp red wine vinegar
1 shallot, minced
2 tbsp fresh parsley, minced
2 tbsp capers, drained
1 tbsp grainy mustard
about 5 tbsp olive oil
salt and pepper to season
1. Place potatoes in water and allow to boil. Once water has boiled, reduce heat to low and cook for about 20-25 minutes, until tender when inserted with a fork. In the last 5-7 minutes of cooking, add the green beans. Remove potatoes and beans, let sit for about 5 minutes, and cut into quarters.
2. In a bowl, whisk together red wine vinegar, shallot, parsley, capers, and grainy mustard.
3. While continuing to whisk, slowly add in the olive oil in a small stream.
4. Pour over the potatoes and green beans and season with salt and pepper.