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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
Details
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.
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