~from Savoring Time in the Kitchen
Serves 8
For the Vinaigrette:
1/3 cup white wine or apple cider vinegar
2 tablespoons + 1 teaspoon honey
1 heaping tablespoon fresh thyme leaves
1 heaping tablespoon minced shallot
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup vegetable oil
For the Salad:
3 pounds baby gold or baby red potatoes, or a mixture of both, washed
1-1/2 teaspoons salt
1/2 (generous) pound fresh green beans
5 green onions, white and light green part, thinly sliced
1/2 pound bacon, cooked crispy, crumbled
1/2 cup crumbled feta cheese (2 ounces)
To make the vinaigrette: In a blender, combine the vinegar, honey, minced shallot, thyme leaves, Dijon mustard, salt and pepper. Blend until combined. With the blending running and pour cap open, slowly add in the oil until the vinaigrette is thickened. Cover and refrigerate until ready to use.
In a large saucepan of boiling water, add the salt and cook the potatoes, covered, for 8-10 minutes. Drain and run cold water over them. Spread in a single layer on a tea towel to cool completely. When cool, either halve or quarter the potatoes and place in a large bowl.
Wash and trim the green beans and cut in half crosswise. Fill a large bowl with ice water and have ready by the stove. Fill a medium saucepan with water and bring to a boil. Add the beans and return to a boil. Simmer, uncovered, for 3-4 minutes or until just crisp-tender. Immediately remove from boiling water with a slotted spoon and put them into the ice water. After a couple of minutes drain the beans, pat dry and and to bowl with potatoes.
Add sliced green onions to the bowl and drizzle with some of the vinaigrette and gently toss. Add more vinaigrette, if needed, to thoroughly coat the salad. Taste and adjust seasonings, if necessary. Cover and chill for 2 to 24 hours. Chill remaining dressing to serve alongside the potato salad. You may remove the salad from the refrigerator and allow it to come to room temperature, if desired.
Just before serving, toss salad with the bacon and feta cheese. Serve with remaining dressing at table.