Balsamic Potato and Green Bean Salad - Rachael Ray

• 1 12 lbs tiny new potatoes
• 3 teaspoons salt, plus more to taste
• 10 ounces green beans, trimmed and halved crosswise
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 12 teaspoon sugar
• 14 teaspoon Dijon mustard
• 14 teaspoon pepper
• 12 cup extra virgin olive oil
• 4 scallions, thinly sliced
• 2 teaspoons fresh thyme, chopped (plus more sprigs for garnish)

1. In a large saucepan, place potatoes, 2 teaspoons salt, and enough water to cover by 1 inch.
2. Bring to a simmer and cook until potatoes are tender, 12 to 15 minutes.
3. Add green beans and cook for 3 minutes.
4. Drain and let stand.
5. Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper, and 1 teaspoon salt.
6. Whisk in olive oil unti combined.
7. Toss the potatoes and beans with the dressing to coat.
8. Using a fork, mash several potatoes.
9. Toss in the scallions and thyme.
10. Season with more salt and pepper to taste and top with thyme sprigs.
11. Serve either warm or at room temperature.

potatoes, salt, green beans, balsamic vinegar, lemon juice, sugar, mustard, pepper, extra virgin olive oil, scallions, fresh thyme

Taken from www.food.com/recipe/balsamic-potato-and-green-bean-salad-rachael-ray-240204 (may not work)