Red Potato and Green Bean Salad with Dijon Vinaigrette

• 8 ounces green beans, trimmed, cut into 1 1/2-inch piecesgreen-beans
• 3 pounds small red-skinned potatoes, unpeeled, halvedpotato
• 2 tablespoons dry vermouthdry-vermouth
• 2 tablespoons white wine vinegarwhite-wine-vinegar
• 1 large shallot, choppedshallot
• 1 tablespoon coarse-grained Dijon mustardmustard
• 2/3 cup extra-virgin olive oilolive-oil
• 2 tablespoons chopped fresh parsleyparsley

1. 01Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.
2. 02Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

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