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Herbed Potato & Green Bean Salad

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Ingredients
  

  • 1 ½ pounds baby red skin potatoes halved or quartered depending on size
  • 2 cups fresh green beans trimmed and cut in halves
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 –3 tablespoons water as needed
  • ¼ cup fresh parsley chopped
  • 2 tablespoons fresh chives chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Boil the potatoes until fork tender, about 12–15 minutes. Drain and let cool slightly.
  • Blanch the green beans for 2–3 minutes until bright green and slightly tender, then drain.
  • Whisk together the Dijon mustard, lemon juice, water, salt and black pepper until smooth.
  • Toss the potatoes and green beans with the dressing, then finish with the fresh parsley and chives.
  • Serve slightly warm or chilled.