Green Bean and Red Potato Salad

By kathryns

All proportions are flexible. Ratio of beans to potatoes is whatever looks good. Amount of garlic, lime juice, olive oil, Dijon also flex to taste for the vinaigrette.

Ingredients

• Red potatoes to make 8 c. ?
• 2 c Green beans (haricot vert if possible, or Chinese long beans )in 1" pieces
• 3-5 cloves garlic
• TB Dijon mustard or to taste (vinaigrette)
• Lime Juice to taste (vinaigrette)
• Olive oil to taste (vinaigrette)
• S & P to taste

Preparation

Step 1

Clean and cut potatoes down into 2" pieces. Boil (cleaned, un-peeled) red potatoes in salted water until 85% done.

Add the cleaned, cut, beans into boiling potatoes and continue to cook for an additional 5 minutes 'til beans are al dente. Dump contents of pot into colander to cool down slightly.

Prepare a vinaigrette in a large bowl while potatoes/beans are cooling down.

Dump potatoes and beans into bowl with dressing and toss well. At this time, use a sharp knife to slice any large potato chunks into bite sized pieces.

Before serving, add chopped cilantro and thinly sliced red onions on top.

Best served at room temp. Cold left-overs are also tasty.