Potato Salad with Green Beans

Ingredients:

• 1-1/3 pounds (4 medium) unpeeled red or white potatoes, halved and then sliced 1/4″ thick
• 1/2 teaspoon salt
• 8 ounces green beans, trimmed and cut into thirds
• 3 tablespoons prepared honey mustard or hot-sweet mustard
• 2 tablespoons each:  unseasoned rice vinegar and canola oil
• 1/2 cup finely chopped red onion
• salt & frshly ground black pepper, to taste

Instructions:

1. In 3-quart saucepan, cover potatoes with water; add salt. Bring to boil over high heat. Reduce heat to medium, cover and cook until potatoes are almost tender, about 6 minutes.
2. Add beans; cover and cook 3 to 4 minutes or until potatoes are just tender. Drain thoroughly and cool 5 minutes.
3. Meanwhile, in large bowl, whisk mustard, vinegar and oil until thoroughly blended and smooth. Add onion, potatoes and beans; toss gently to coat. Season with salt and pepper, to taste. Serve warm or at room temperature.

Makes 4 servings (about 5 cups)
Preparation Time: 15 Minutes
Cooking Time:  15 Minutes