Name: Potatoes and Haricots Verts with Vinaigrette
Cook time: 30 min
Total time: 1 1/2 hr
Yield: Makes 8 servings
Ingredients: 3 tablespoons Champagne vinegar or white-wine vinegar; 1/2 teaspoon Dijon mustard; 1/4 teaspoon black pepper; 1/4 teaspoon sugar; 2 teaspoons salt; 1/2 cup olive oil; 3 lb small (1 1/2- to 2-inch) yellow-fleshed potatoes such as Yukon Gold, scrubbed well; 3/4 cup diced (1/4-inch) red onion; 3/4 lb haricots verts or other thin green beans, trimmed and cut into 2-inch pieces; 3 celery ribs, cut into 1/4-inch dice; 1/3 cup finely chopped fresh flat-leaf parsley

If you're making your vinaigrette with white-wine vinegar, use 1/2 teaspoon sugar (instead of 1/4 teaspoon) to balance the higher acidity.

Cooks' notes:

•Potatoes can be cooked and tossed with onion and vinaigrette 1 day ahead and chilled, covered. Bring to room temperature (this will take about 1 hour), then add remaining ingredients.
•Green beans can be cooked and celery can be diced 1 day ahead and chilled separately, wrapped well in dampened paper towels, in sealed plastic bags.

Recipe notes

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