Green Bean Potato Salad

Ingredients

• 6 Yukon Gold potatoes, scrubbed
• 1/2 pound green beans, ends trimmed and cut into 2" pieces
• 2 tablespoons whole grain or Dijon mustard
• 2 tablespoons each, chives and tarragon, chopped
• Zest of 1 lemon
• 1/2 shallot, thinly sliced and macerated in 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. 1

   Place whole, cleaned potatoes in a saucepan of cold water. Bring to a simmer and cook for 35–45 minutes or until a knife can easily go through potatoes. Steam green beans until tender, then cool in an ice bath. When potatoes are cooked, cut into 1" chunks. Mix mustard, herbs, lemon zest, vinegar and shallot, and oil together to make dressing. Season to taste and gently toss potatoes, green beans, and dressing together.