DIJON BEANS AND POTATO SALAD

By Bobbi

Ingredients

• 1/2 cup olive oil
• 3 Tblsp honey dijon mustard
• 2 Tblsp red wine vingar
• juice from 1/2 lemon
• 1 clove garlic, minced
• 1/2 tsp worchestshire sauce
• 1 1/2 lb small red potatoes
• 10 oz fresh green beans
• 1 cup cherry tomatoes, quartered
• 1 med onion, chopped
• 1/4 tsp salt
• 1/4 tsp pepper

Preparation

Step 1

1. Combine oil, mustard, vinegar, lemon juice, garlic and worchestshire sauce.

2. Scrub potatoes and place in saucepan. Cover with water - bring to boil over med-high heat. Reduce to low; simmer until fork tender, 10 - 15 minutes.

3. Drain potatoes in colander and rinse in cold water, drain. Cust in half, lengthwise. Set aside.

4. Stem potatoes and cut into 2 inch pieces. Put in saucepan, cover with water and bring to boil. Reduce heat to low. Simmer, covered, until beans are crisp tender, 5 - 6 minutes.

5. Transfer beans to colander; rinse; drain; set aside.

6. Combine potatoes, beans, tomatoes and onion in large bowl. Add Dijon vinaigrette, salt and pepper. Cover bowl and refrigerate for 2 to 3 hours before serving.