Vegan 'Mostly Not' Potato Salad

• 4 small red skin potatoes, quartered
• 1.5 cups Haricot Verts, trimmed & sliced into 1 inch pieces
• 2 tablespoons whole grain mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil, divided
• .5 teaspoons agave
• 3 tablespoons dried dill/ .25 cups fresh dill
• 1 small leek, white part only, chopped
• 3 stalks celery, diced
• .5 cucumber, seeded and cubed
• 1 tablespoon fresh chives, chopped

1. Bring a medium pot of water to a boil. Add the potatoes, salt, and cook until tender about 10 minutes. Add the Haricot Verts and boil for an addition 30 seconds. Drain and set aside.
2. Meanwhile, whisk together the mustard, vinegar, 1 tablespoon olive oil and agave. Set aside.rnIn a large skillet, saute the dill with the remainder of the olive oil over medium-high heat. Add in the leek until golden about 5 minutes.
3. In a large bowl, gently toss the potatoes and green beans with the celery, cucumber, dilled leaks and dressing. Turn out onto a platter and serve chilled or at room temperature.

red skin potatoes, verts, whole grain mustard, red wine vinegar, olive oil, agave, fresh dill, only, stalks celery, cucumber, fresh chives

Taken from food52.com/recipes/27052-vegan-mostly-not-potato-salad (may not work)