Warm Mayo-Dijon Roasted Potato Salad with Haricot Verts

Course Salads

Ingredients in this Recipe

• 1 large garlic clove, finely grated
• 1 shallot, diced
• 1 tablespoon fresh lemon juice
• 1 tablespoon whole grain Dijon mustard
• 1/2 bunch fresh parsley leaves, finely chopped plus more for garnish
• 1/2 cup mayonnaise
• 1/2 pound Haricot Verts beans, stem end removed
• 2 large russet potatoes, washed, peeled and cut lengthwise in 1/4 inch thick sticks
• 2 tablespoons sherry or red wine vinegar
• 3 scallions, white and green thinly sliced
• 3 tablespoons pure olive oil, divided
• A good amount black pepper grinds
• About 3/4 cup celery root or turnip, cut in narrow sticks
• Kosher salt to taste
• Pinch crushed red pepper flakes

See Full Recipe at Food52