String Bean And Fingerling Potato Salad With Shrimp

• 1 pound fingerling potatoes, halved lengthwise
• 1/2 pound thin string beans, trimmed and halved crosswise
• 2 teaspoons Dijon mustard
• 2 1/2 tablespoons cider vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh dill, divided
• 3/4 pound medium shrimp, cooked, peeled, and deveined (about 17)
• 3 tablespoons pecan halves, toasted

1. Place potatoes in a saucepan; cover with water to 3 inches above potatoes. Bring to a boil; simmer potatoes just until tender (about 8 minutes). Add string beans; simmer until beans are crisp and tender (about 3 minutes). Drain.
2. While potatoes cook, combine Dijon, vinegar, oil, salt, pepper, and 1 tablespoon dill; stir with a whisk. Set dressing aside.
3. Place shrimp and potatoes-and-bean mixture on platter; drizzle with dressing. Garnish with pecans and remaining dill.

potatoes, string beans, mustard, cider vinegar, olive oil, salt, pepper, fresh dill, shrimp, pecan halves

Taken from www.myrecipes.com/recipe/string-bean-fingerling-potato-salad-with-shrimp (may not work)