Ingredients
Method
- Slice new potatoes in half or quarters (depending on size) and place in a large pot.Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes – until fork tender.
- Trim green bean ends and cut green beans in half.
- Snap off tough ends of asparagus and then slice asparagus into an equal size as the green bean pieces.
- While potatoes are cooking, bring another pot of water to a boil. Once it’s boiling add both the green beans and asparagus to the boiling water. Cook for 4 to 5 minutes.
- Prepare an ice bath (large bowl with half ice and half water). When the green beans and asparagus are ready – drain in a colander and then plunge into ice bath.Let them sit in the ice bath until completely cool.
- Prepare vinaigrette by whisking together olive oil, red wine vinegar, dijon mustard,minced garlic and black pepper.
- Mince red onion and set aside.
- Mince the parsley and set aside.
- Drain the potatoes when ready, add to a bowl, add half the vinaigrette to the warm potatoes and toss to coat the potatoes.
- Drain the green beans and asparagus from the ice bath. Pat green beans and asparagus with paper towel so they are mostly dry.
- Add green beans, asparagus, red onion, parsley and walnuts to potatoes. Toss with the remaining vinaigrette and serve