French Potato Salad

Chef Janne Mahan Thermador

(6-8 servings)
Ingredients:

2 lbs. new potatoes, cut into 1” chunks
1 lb. fresh green beans
½ cup sliced green onions
6 slices bacon, fried crisp and crumbled
Optional grated Parmesan cheese

Preheat the Thermador Steam and Convection Oven to 300º Convection. Place the potatoes in the full size perforated steam oven insert and place on rack position 3; slide solid insert underneath on rack position 2. Change setting to Steam and Convection 300º and cook for 7 minutes. Add green beans to pan along with potatoes and continue cooking until beans are al dente, about 8 minutes more.

Place potatoes, beans, green onions and bacon in serving bowl. Combine dressing ingredients and toss gently. Garnish with Parmesan cheese.

Dressing:

1/3 cup olive oil
¼ cup tarragon vinegar
¼ cup minced parsley
¼ cup minded fresh basil
1-2 cloves garlic, crushed
1 tsp. salt
1 tsp. dry or Dijon mustard
Freshly ground pepper

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