Green Beans and Red Potatoes Vinaigrette
Green beans and potatoes are tossed with vinegar, olive oil and dry mustard.
2 1/2 lb.
red bliss potatoes
Regina® Red Wine Vinegar
salt and ground pepper (to taste)
Polaner® Chopped Basil
Cook potatoes in lightly salted water. Drain and cool. Steam beans until tender. Drain, refresh under cold water and chill. Blend mustard, vinegar, and oil. Stir in scallions and basil; mix well. Quarter potatoes and stir into dressing. Season and set aside. At service, toss beans into potato mixture and adjust seasonings.