Not your usual potato salad! A combination of colorful in-season veggies with a tangy vinaigrette dressing.
Ingredients:
- ½ lb green beans, trimmed
- ½ lb small potatoes, halved
- ½ pint grape tomatoes, halved
- 1 tsp Dijon mustard
- 1 tbsp balsamic vinegar
- 2 tbsp oil
- Salt and pepper to taste
Directions:
- Bring 6-8 cups of water to a boil in a large pot. Add green beans and steam for 5 minutes. Remove from water and run under cold water.
- Cook small potatoes, tossing with oil and salt and pepper to coat and cook over in a medium skillet over medium high heat for 12-15 minutes or at 400 degrees for 15 minutes.
- Combine mustard, balsamic vinegar, oil and salt and pepper to create dressing.
- In a medium bowl, combine green beans, potatoes, tomatoes, and dressing.
- Toss to combine and enjoy!
TIP:
To save a little time you can steam potatoes and green beans in the microwave instead.
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