French Potato and Green Bean Salad
1 pound small white potatoes
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
¼ cup plus 1 tablespoon olive oil
1 clove garlic, smashed
1 teaspoon kosher salt
¾ teaspoon freshly ground pepper
Pinch red pepper flakes
½ pound green beans, trimmed and cut into 1-inch pieces
2 tablespoons minced scallions
2 tablespoons minced flat-leaf parsley
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh dill
1 tablespoon minced fresh mint
Bring a pot of salted water to a boil. Add the potatoes and cook for 15 minutes.
While the potatoes are cooking, make the dressing. Whisk together the vinegar, mustard, olive oil, garlic, salt, pepper, and red pepper flakes. Set aside.
Using a slotted spoon, transfer the potatoes to a medium bowl and leave them to cool. Add the green beans to the same boiling water and cook for 1 minute. Drain in a colander and run cold water over them.
When the potatoes are cool enough to handle but still warm, cut them into halves. Return them to the bowl, along with the green beans. Pour the dressing over the warm potatoes and green beans, and toss gently to coat. Toss in the herbs. Serve at room temperature.