2 pounds small red potatoes, size "C"
1 steamable bag green beans or (1lb. fresh green beans trimmed)
16 oz. (1 pint) grape or cherry tomatoes, halved
1/4 cup chopped Italian parsley, optional
1/4 cup extra-virgin olive oil
2 Tbs. white wine vinegar
2 tsp. stone-ground mustard
Place potatoes in a 6 qt. pot: cover with water and bring to a boil. Cook over medium heat 20 minutes or until tender: remove potatoes from water to a clean towel with a slotted spoon. Return water to a rolling boil.
Add green beans: boil gently 3 to 4 minutes or until just crisp-tender. Drain.
Mustard Vinaigrette Dressing: Whisk together vigorously in a small bowl the olive oil, vinegar and mustard. Toss hot green beans with dressing in a large serving bowl; set aside.
4.Cut potatoes into quarters when cool enough to handle. Toss warm potatoes, tomatoes and parsley (if using) with green beans. Season with salt and pepper to taste; serve warm or cover and chill.
- (not available)