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In Love Locks, Lindsey treasures the memories of bicycling through Paris with Jack and stopping for a picnic. Their romance rekindles when, over twenty years later, they do this again.

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

French Potato Salad with Haricot Verts - Home & Family

INGREDIENTS

1½ pounds baby Yukon gold potatoes, skin-on, quartered

as needed, kosher salt

½ pound haricot verts (thin French green beans), trimmed

4 tablespoons white wine vinegar

1 tablespoon country Dijon mustard

½ teaspoon kosher salt

½ teaspoon black pepper

6 tablespoons olive oil

1 small red onion, thin sliced

2 tablespoons capers, drained

2 tablespoons fresh chopped Italian parsley

DIRECTIONS

  • Cook potatoes in boiling salted water for 10 to 12 minutes, or until just tender (do not overcook). Drain thoroughly.
  • Steam green beans in boiling water for 3 to 4 minutes, or until tender-crisp. Drain and immediately plunge into ice water to stop cooking process. Drain thoroughly.
  • In a large bowl, combine white wine vinegar, country Dijon mustard, salt and black pepper; slowly whisk in olive oil. Add red onion, capers and parsley; stir to blend. Add warm potatoes and green beans and gently toss to blend. Taste and adjust seasonings.
  • Serve at room temperature. If preparing ahead, remove from refrigerator 10 minutes before serving and then gently toss to blend.

Optional:

This French potato salad is delicious paired with a warm crusty baguette layered with brie cheese, French ham and fresh spring greens for a Paris picnic basket.