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
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
- 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.
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.