Warm Green Bean & Potato Salad

BN209

1 lb new potatoes
1/2 lb fresh green or yellow beans
1/4 cup olive oil
2 T Dijon mustard
2 T red wine vinegar
2 T chopped chives or green onions
salt and pepper, to taste

Scrub and boil potatoes till just tender

Pinch the end of the green beans but leave whole. Lightly steam until barely tender.

Place mustard into a bowl.
Whisk in olive oil, followed by vinegar.Season to taste with S&P

Place cooked potatoes (cut in halves or wedges) into the dressing and toss to coat.

Add beans and chives. Give and final toss.

Serve while still warm.