Red Potato and Veggie Salad with Mustard Vinaigrette

By DutchessCarr

  • 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

  1. 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.

  2. Add green beans: boil gently 3 to 4 minutes or until just crisp-tender. Drain.

  3. 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. 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.

Nutritional Facts

(not available)