Warm Mayo Dijon Roasted Potato Salad with Haricot Verts

Ingredients

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

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