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Categories:
extra-virgin olive oil red wine vinegar mustard Salad baby new potatoes green beans red onion green peppercorns
Viewed: 12 - Published at: 9 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 1/2 tbsp red wine vinegar
- 2 tsp dijon mustard
- None None Potato and Bean Salad
- 2 1/4 lb baby new potatoes, halved
- 5.25 oz green beans, trimmed
- 1 None red onion, cut into thin wedges
- 2 oz green peppercorns, drained, rinsed
Method
- To make the dressing, whisk together olive oil, red wine vinegar and mustard. Season. Set aside.
- Place potatoes in a saucepan. Cover with cold water. Bring to a boil and cook for 8-10 mins, until tender, adding green beans for the last minute of cooking time. Drain and let cool slightly. Toss with onion wedges, peppercorns and dressing.
