Green Bean and Fingerling Potato Salad with Mustard Shallot Vinaigrette

• 2 pounds purple and/or white fingerling potatoes, scrubbed
• 1 pound green beans, trimmed
• 1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms if desired) and thyme, parsley, mint and summer savory leaves
• Mustard shallot vinaigrette (recipe follows)
• 1 1/2 tablespoons Dijon-style mustard
• 3 tablespoons finely chopped shallots or scallions
• Salt and pepper to taste
• 1/4 cup white wine vinegar
• 3/4 cup extra-virgin olive oil

1. In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
2. In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes.
3. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.
4. In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste.
5. Salad may be made 1 day ahead and chilled, covered.
6. Serve salad warm or at room temperature.
7. In a bowl whisk together all the ingredients except the oil.
8. Slowly add the oil in a stream.

purple, green beans, herbs, shallot vinaigrette, mustard, shallots, salt, white wine vinegar, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/green-bean-and-fingerling-potato-salad-with-mustard-shallot-vinaigrette.html (may not work)