Green Bean & Potato Salad

Green Bean & Potato Salad 

For the vinaigrette, whisk:

1/2 cup extra-virgin olive oil
1/4 cup dry white wine
1/4 cup white or red wine vinegar 
 3 Tbsp. Dijon mustard
2 Tbsp. minced shallots or red onion
2 cloves garlic, minced
Salt and pepper to taste

Whisk together all ingredients in a small bowl; season with salt and pepper and set aside.

For the salad:

3 lbs. red or yellow new potatoes, cut into 1-inch wedges
1 lb. fresh green beans, trimmed and halved crosswise (or frozen green beans)

• Cover potatoes with cold salted water in a pot. Bring water to a boil, and cook potatoes until tender, about 6-8 minutes. Remove with a slotted spoon, and arrange in a single layer on a baking sheet. Pour 3/4 cup vinaigrette over warm potatoes; let cool, 20-30 minutes.

• Boil green beans in same pot of water until tender, 4-5 minutes. Transfer beans to a large bowl and toss with remaining vinaigrette; set aside to cool.

• Cook 6 strips bacon, diced in a skillet until crisp; transfer to a paper-towel-lined plate.

• Gently stir potatoes and green beans and season with salt and pepper. Top with bacon.

• For a vegetarian version, simply omit the bacon.