Ingredients
8 ounces green beans, trimmed, cut into 1-1/2 inch pieces
3 lbs small red skinned potatoes, unpeeled, halved
2 T dry vermouth
2 T white wine vinegar
1 large shallot, chopped
1 T course grained dijon mustard
2/3 cup extra virgin olive oil
2 T chopped fresh parsley

Directions
cook beans in a large sauce pan of boiling salted water until crip-tender (about 4 minutes). drain and transfer to a bowl of ice water. drain and pat dry. cook potatoes in large pot of boiling salted water until just tender (about 12 minutes) drain and tranfer to a large bowl. sprinkle vermouth over hot potatoes, toss gently and let stand for 5 minutes. whisk vinegar, shallot, and mustard in a small bowl. gradually whisk in oil. pour over potatos and toss to coat. cool completely and mix in green beans and parsley. season with salt and pepper. serve cold or at room temperature.