Provençal Potato Salad

• 1 1/4 pounds small red potatoes
• 1 cup (1-inch) pieces green beans
• 1 cup cherry tomatoes, halved
• 1/4 cup finely chopped red onion
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons whole-grain Dijon mustard
• 1 tablespoon fresh thyme leaves
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons chopped fresh parsley
• 9 kalamata olives, pitted and quartered

1. Place potatoes in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer 20 minutes. Add beans; cook 1 1/2 minutes. Drain and rinse with cold water until cool. Cut potatoes into quarters; place potatoes and beans in a large bowl. Add tomatoes and onion; toss gently to combine.
2. Combine oil and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Pour over potato mixture; toss gently to coat. Stir in parsley and olives just before serving.

red potatoes, green beans, cherry tomatoes, red onion, extravirgin olive oil, white wine vinegar, wholegrain, thyme, salt, freshly ground black pepper, parsley, kalamata olives

Taken from www.myrecipes.com/recipe/provenal-potato-salad (may not work)