Potato and Green Bean Salad

This was a salad I picked up at the beginning of summer last year and seemed to make almost once a week for two months, it was my go to salad. I haven't made it as many times this summer but whenever I have green beans and new potatoes in the fridge I usually make this recipe or a simpler variation.

Serves 6

1/2 cup olive oil

3 tablespoons white wine vinegar

1 1/2 tablespoons dijon mustard

1/4 cup red onion, minced

8 ounces green beans, ends trimmed and cut into 1 1/2 inch pieces

2 pounds new potatoes, scrubbed and cut into medium sized chunks

1/4 cup fresh dill, chopped

Salt and Pepper

Whisk vinegar, mustard, onion, and a nice pinch of salt and pepper together in a large bowl. Whisk in olive oil. Reserve 1/4 cup vinaigrette in a measuring cup.

Bring a medium sized pot of water to a boil, add 2 tablespoons of salt. Cook green beans in water until tender-crisp (keep trying them as the cook till their just the right texture) about 3 minutes. Drain in colander and rinse under cold water till cool. Combine with reserved 1/4 cup of dressing. Set aside.

Meanwhile place cubed potatoes in a large pot and cover to an inch with cold water. Salt heavily and bring to a simmer. Simmer to just done, 7 to 10 minutes. Drain and immediately transfer to the large bowl with the vinaigrette. Gently toss.

Let potatoes cool a bit before adding in the marinating green beans and dill. Season and serve.

*The quickie version of this is cooked potatoes and green beans tossed with olive oil and dill. Easy pie!