Warm Fingerling Potato and Green Bean Salad

We spent Sunday afternoon scouring flea markets.  I was looking for food blog picture accessories - plates, bowls, platters, etc.  While I left empty handed in terms of serving dishes, we did pick up some lovely green beans at one of the fruit stands.  If I can't serve my food on pretty dishes, then I might as well make something pretty! This warm fingerling potato and green bean salad is so simple and delicious.  It's best served while the potatoes are still warm, but it was tasty cold as well.  It would make a great addition to your next summer BBQ! (Note: I ended up with a bit too much dressing, so either increase your beans/potatoes, or don't use all of the dressing.)

Warm Fingerling Potato and Green Bean Salad

1 lb. mixed fingerling potatoes
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper
2 cups green beans
2 shallots

Dressing
1/4 cup olive oil
3 tablespoons white wine vinegar
1 1/2 tablespoon Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste

Preheat the oven to 400°F.

Cut the fingerling potatoes in half or quarters.  Put the potatoes in a bowl and coat with olive oil.  Mix with salt, pepper, and minced garlic.  Spread the potatoes out in a single layer on a baking sheet.  Roast the potatoes in the oven for 10 minutes on each side.

While the potatoes are roasting, prepare the green beans.  Steam the green beans in a steamer pot for about 5 minutes.  Plunge the green beans in a bowl of ice water to cool them after they are done steaming.  Drain the beans and cut them into thirds.  Add sliced shallots to the green beans.

Whisk together the dressing ingredients.  When the potatoes are done cooking, add them to the bowl of beans and shallots, and pour the dressing over the salad.  Mix well and serve the salad warm.