Green Bean and Potato Salad in Dijon Vinaigrette Recipe

How to make it

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• Prepare Dijon Vinaigrette:
• 1/2 fresh Lemon
• 3 Tbs. Honey-Dijon Mustard
• 2 Tbs. Red Wine Vinegar
• 1 clove Garlic, minced
• 1/2 tsp. Worcestershire Sauce
• 1/3 cup Extra-Virgin Olive Oil
• Juice Lemon into a small bowl.
• Add mustard, vinegar, garlic and Worcestershire; whisk to blend.
• Gradually whisk in oil.
• Makes 2/3 cup. Set aside.
• Scrub potatoes under cold running water with soft vegetable brush; rinse well. Do not peel.
• Place potatoes in 3-quart saucepan; cover with water.
• Bring to boil over medium-high heat. Reduce heat to low; simmer, covered, 10 to 15 minutes until fork tender.
• Drain potatoes in colander. Rinse under cold water; drain.
• Cut potatoes lengthwise into halves; set aside.
• Rinse beans thoroughly under cold water; drain.
• Snap off stem end from each bean.
• Cut beans into 2-inch pieces.
• Place beans in 2-quart saucepan; cover with water.
• Bring to boil over medium-high heat. Reduce heat to low; simmer, covered, 5 to 6 minutes until beans are crisp tender.
• Transfer beans to colander; rinse under cold water. Drain; set aside.
• Combine potatoes, beans, tomatoes and onion in large bowl.
• Add Dijon Vinaigrette, salt and pepper; toss well.
• Cover tightly.
• Refrigerate 2 to 3 hours before serving.