2 lb small red or other waxy potatoes
1/2 lb fresh green beans, trimmed
1/4 Cup light white wine
1 Shallot, finely minced
1 Tbsp French Herb & Mustard Rub
1 1/2 tsp Sea Salt, Coarse
1/2 tsp freshly ground Black Pepper
1/4 Cup Champagne White Wine Vinegar
1/2 Cup Single Varietal Extra Virgin Olive Oil
2 Tbsp Capers
1 small red onion, diced fine.
Place potatoes in a large pot, filled with enough water to cover potatoes by 2 inches and salt the potato-water generously. Bring to a boil and cook until tender, about 15 minutes. Remove potato pot from heat, drain water from pot, and when potatoes are cool enough to handle, halve them and toss with white wine. Leave potatoes in the wine to let them absorb some of the liquid.
While potatoes are boiling, bring water in another, smaller pot to a simmer over medium-high heat. Blanch the green beans: fill a bowl with cold water and ice. When bubbles just start to form on the surface of the simmering water-pot, drop green beans in and cook until just tender, no more than 3-5 minutes. Immediately drain water from the green bean pot, and drop the beans in the ice water to stop them cooking. Use a slotted spoon to remove the blanched green beans from the ice water and set aside. When cool, cut beans in 2-3 inch lengths.
In a large salad bowl, combine the minced shallot, French Herb & Mustard Rub, salt, pepper, and vinegar. Whisk together until ingredients are well blended. Continuing to whisk, drizzle in the olive oil, a little at a time, until it is also incorporated into the dressing. Add wine-soaked potatoes and blanched green beans to the bowl. Sprinkle vegetables with the diced red onion and capers. Toss salad to completely coat with dressing. Serve warm or at room temperature.