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Ingredients 1 ½ pounds fingerling potatoes , washed well and sliced lengthwise into uniform pieces (halved for small, quartered for large, and cut into bite-sized pieces as needed) ¾ pound haricots verts or green beans , ends trimmed and sliced into 2-inch pieces (about the same size as the potatoes) 2 tablespoons white wine or champagne vinegar , divided kosher salt and black pepper ½ shallot , thinly sliced 3 tablespoons capers , drained and roughly chopped ¼ cup finely chopped leafy fresh herbs , such as dill or parsley for the Dijon vinaigrette: ⅓ cup extra virgin olive oil ¼ cup white wine or champagne vinegar ½ shallot , finely diced 2 cloves garlic , finely chopped or grated 1 heaping tablespoon Dijon mustard (I like to use coarse ground Dijon) ½ teaspoon each: garlic powder , onion powder kosher salt and black pepper 1–2 tablespoons water , to adjust consistency Instructions Method Overview: Cover the fingerling potatoes with just-warm water, generously seasoned with salt and a splash of vinegar

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Color:Nude Ivory Silver

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