Warm Fingerling Salad and Snap Bean Salad

Time to think about ordering potatoes for the garden! The Cook's Garden exclusive varieties are certified organic. Choose from waxy fingerling to buttery Yukon Gold for a range of great spuds for the kitchen. This recipe is a favorite for winter, or summer potato salad.

4 slices bacon
2 pounds Rose Finn Apple Fingerling or Red Dale potatoes, scrubbed but unpeeled
2 cups Fortex snap beans, trimmed
1/4-cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard such as Moutard de Meaux
1 garlic clove minced
1/4 cup olive oil
1 Corno di Toro red bell pepper, roasted
1/4 cup finely minced fresh herbs - parsley, basil, chives
Salt and fresh ground pepper

Cook the bacon in a skillet over medium heat until crisp and brown, about 4 minutes. Using a slotted spatula, transfer to paper towels to drain and cool. Crumble the bacon.

Bring a medium saucepan of lightly salted water to a boil over high heat. Add the potatoes and reduce the heat to medium. Cook until the potatoes are tender, about 10 minutes. Using a skimmer or wire sieve remove the potatoes from the water. Rinse the potatoes under cold water and set aside to cool slightly. Cut the potatoes into 1/4-inch thick rounds.

Add the green beans to the water and cook until barely tender, about 3 minutes. Drain and rinse under cold water. Cut the beans on the diagonal into 1-inch lengths.

Whisk the vinegar, mustards, and garlic in a wooden salad bowl. Gradually whisk in the oil. Add the potatoes, green beans and red pepper strips and mix. Mix in the bacon, sprinkle with the fresh herbs and season with the salt and pepper. Serve Warm.