French potato salad

(Karoline Boehm Goodnick for The Boston Globe)
By Karoline Boehm Goodnick
Globe Correspondent / July 22, 2009

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Serves 6

With so many places to dine al fresco in and around Boston, the question is not where to picnic, but what to tuck into the basket. In the heat, mayonnaise dressing makes everyone nervous, but potato salad is a must. This French potato salad calls for mustard instead of mayo; a vinaigrette adds a piquant touch to the potatoes, here tossed with freshly picked green beans. When the potatoes are tender, toss them quickly with red onion, white wine, and vinegar. As they cool, the potatoes absorb the zippy marinade. Choose tender, skinny green beans similar in size and texture to French haricots verts. Round out the meal with slices of cold roast chicken, fresh mozzarella sprinkled with olive oil, and fresh oregano, or deviled eggs.

Salt and pepper, to taste
1 pound green beans, trimmed and cut into 2-inch pieces
1 1/2 pounds yellow potatoes, quartered
1/4 red onion, finely chopped
3 scallions, sliced
3 tablespoons white wine
2 tablespoons white wine vinegar
2 tablespoons grainy mustard
2 tablespoons olive oil
1. In a large pot of boiling, salted water, cook the green beans for 3 minutes or until tender. Drain and rinse with cold water.

2. In another large pot, place the potatoes and a generous pinch of salt. Add cold water to cover, bring to a boil, and simmer for 15 minutes or until potatoes are tender.

3. Drain potatoes. In a large mixing bowl, toss potatoes, red onion, scallions, white wine, and white wine vinegar. Cool until the potatoes absorb the dressing.

4. Add the green beans to the potatoes with the mustard, olive oil, salt, and pepper. Stir gently but thoroughly. Taste for seasoning; add more salt and pepper, if you like.