Pulled Pork Pie with New Potato and Bean Salad
Crispy baked pulled pork pies served alongside a fresh salad of halved new potatoes, green beans, and cherry tomatoes tossed in Dijon mustard vinaigrette. A simple, balanced meal combining warm pastry with cool, tangy vegetables.
Ingredients
- 4 pulled pork pie
- 1 lb new potatoes, halvedwaxy potatoes1:1
similar starch content, holds shape when cooked
- 1 lb green beans, trimmed and halved
- 1 shallot, minced
- 11 oz cherry tomatoes, halved
- 3 tablespoon white wine vinegar
- 2 teaspoon Dijon mustard
- 4 tablespoon extra virgin olive oil
Instructions
- 1
Preheat oven to 350°F.
- 2
Remove pies from foil containers and bake for approximately 18 minutes in the preheated oven.
- 3
Halve the new potatoes.
- 4
Place halved potatoes in a large pot of salted water and bring to a boil.
- 5
Remove stem ends from green beans, halve them, and add to the pot after potatoes have cooked for 3 minutes.
- 6
Cook until both potatoes and beans are tender, approximately 5 minutes after water returns to a boil.
- 7
Drain and rinse vegetables thoroughly under cold water. Let drain completely.
- 8
Whisk together vinegar, Dijon mustard, and extra virgin olive oil in a large bowl.
- 9
Finely mince the shallot and stir into the vinaigrette. Season with salt and pepper to taste.
- 10
Halve the cherry tomatoes.
- 11
Just before serving, toss the cooled potatoes and beans with the tomatoes and dressing.
Tips
Rinse vegetables thoroughly under cold water after cooking to stop the cooking process and preserve color and texture.
Toss salad with dressing just before serving to prevent the vegetables from becoming soggy.
Good to Know
Leftover salad keeps refrigerated for up to 2 days in an airtight container. Pies best consumed fresh but can be reheated.
Prepare vinaigrette and prep vegetables up to 4 hours ahead. Cook potatoes and beans up to 2 hours ahead and refrigerate. Assemble salad just before serving.
Plate warm pie and cool salad together for temperature contrast.
Common Mistakes
Do not skip the cold water rinse of vegetables to avoid overcooking from residual heat.
Do not dress the salad too far in advance to avoid soggy vegetables.
Substitutions
similar starch content, holds shape when cooked