Directions

1. 1

   Place the fingerling potatoes in a large pot and cover with salted water. Bring to a boil over high heat and simmer until tender, approximately 10 to 12 minutes. Carefully transfer the cooked potatoes to a bowl and allow them to cool slightly. Once cool enough to handle, slice each potato in half lengthwise and set aside.

2. 2

   While the potatoes cool, prepare a medium bowl filled with ice water. Add the trimmed green beans to the same pot of boiling water and cook for 3 to 4 minutes until tender but still slightly crisp. Transfer the green beans immediately to the ice bath to stop the cooking process, then drain and set aside.

3. 3

   Heat the olive oil in a large skillet over medium-high heat. Add the sliced shallots and cook, stirring occasionally, for 2 to 3 minutes until they turn golden brown and fragrant.

4. 4

   Add the reserved potato halves and minced garlic to the skillet with the shallots. Continue cooking for 4 minutes, stirring gently, until the potatoes develop a light golden-brown crust.

5. 5

   Add the cooled green beans, red wine vinegar, whole-grain Dijon mustard, and fresh parsley to the skillet. Toss gently to combine and cook for approximately 2 minutes until the mixture is warmed through and the flavors are well blended.

6. 6

   Season the salad to taste with kosher salt and freshly ground black pepper. Transfer to a serving dish and serve while warm.