Garden Potato And Green Bean Salad Du Jardin

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From cook's country

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Steps

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Whisk oil , vinegar , orange juice , mustard , shallot , orange zest and pepper.

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Reserve 1 / 4 cup dressing in measuring cup.

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Bring 6 cups water to a boil in large sauce pan.

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Add green beans and salt.

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Cook uncovered , until green beans are slightly tender but still crisp , about 4 minutes.

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Using slotted spoon , transfer beans to plate lined with paper towels to drain briefly , then add to bowl with dressing.

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Toss to coat.

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Add potatoes to still simmering water.

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Bring back to a boil and cook until paring knife can be inserted into potatoes with no resistance , 7 to 10 minutes.

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Using slotted spoons transfer potatoes to colander and drain briefly.

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Add hot potatoes to bowl with beans and dressing.

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Add parsley , chives and tarragon and reserved dressing to bowl.

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Toss gently to combine and serve.

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Ingredients

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extra virgin olive oil, white wine vinegar, orange juice, dijon mustard, shallot, pepper, orange zest, green beans, salt, red potatoes, fresh parsley, chives, tarragon