Summer Potato Salad with Green Beans

 

1 1/2

lb red-skinned potatoes, unpeeled, quartered (about 2 cups)

4

oz green beans, cut into 1 1/2-inch pieces (about 1 cup)

1/4

cup olive oil

1

tablespoon white wine vinegar

2

teaspoons coarse-grained Dijon mustard

3/4

teaspoon salt

1/4

teaspoon pepper

2

tablespoons chopped fresh chives

1

tablespoon chopped fresh parsley

• 1 Fill large saucepan half full of water; bring to boiling over high heat. Add potatoes; cook 11 to 12 minutes or until just tender. Drain.
• 2 Meanwhile, fill medium saucepan half full with water; bring to boiling over high heat. Add beans; cook 4 to 5 minutes or until crisp-tender. Drain; rinse with cold water.
• 3 Meanwhile, in medium bowl, combine oil, vinegar, mustard, salt and pepper with whisk. Stir in chives.
• 4 Carefully fold potatoes and beans into vinaigrette. Spoon into serving bowl. Garnish with parsley.