Tangy 2-Potato Salad

By á-50496

Prep 20 minutes
Total 40 minutes

Ingredients

• 1 1/2 lbs red potatoes, cut into 1-in chunks
• 1 lb sweet potatoes, peeled and cut into 1-in. chunks
• 1/4 cup Champagne Vinegar
• 1/4 cup grainy Dijon mustard
• 1 med. shallot, finely chopped
• 3 tbsp fresh lemon juice
• 3 tbsp olive oil
• 8 oz green beans, timmed and cut into 2-in. lengths
• 6 radishes, thinly sliced
• 1/4 cup parsley, finely chopped

Preparation

Step 1

1. In large saucepot, combine potatoes, 1 tbsp salt and enough water to cover potatoes by 1 in. Cover; heat to simmeringon high. Reduce heat; simmer, partially covered, 5 min.
2. Meanwhile, in large bowl, whisk vinegar, mustard, shallot, lemon juice, oil 1 tsp salt and 1/2 tsp pepper until combined; set aside.
3. Add beans to potatoes. Cook 6 min or until vegetables are tender. Drain well; gently toss with vinaigrette until coated. Cool 15 min; fold in radishes and parsley.