Warm Green Bean and Potato Salad


2 lbs yukon gold potatoes
12 ozs green beans (trimmed ends)
2 tbsps dijon mustard
1/2 cup red wine (or bottled italian, vinegar salad dressing)
1 yellow onion (minced)
1/2 tsp italian seasoning
1/2 tsp tarragon
crumbles (bacon, garnish crisp)


Halve or quarter potatoes depending on size. Steam Potatoes for about 15 minutes until tender.

Steam green beans until crisp-tender (4-5 minutes). Shock green beans in ice water to stop cooking process.

Whisk mustard, dressing, herbs and onion in small bowl. In large bowl toss potatoes, green beans and dressing. Top with bacon crumbles (if using). Serve and enjoy.

source: Martha Stewart