Green Bean Potato Salad With Lemon-Soy Vinaigrette (Wade'S Potato Salad)

• 2 (12-oz.) pkg. fresh green beans
• 3/4 teaspoon table salt, divided
• 1 pound petite red potatoes
• 1 large yellow bell pepper, cut into thin strips
• 1/3 cup thinly sliced red onion
• 3 tablespoons chopped fresh mint
• 2 tablespoons toasted sliced almonds
• 1 tablespoon toasted sesame seeds

1. Cook green beans and 1/2 teaspoon salt in boiling water to cover in a large saucepan until tender-crisp, 3 to 4 minutes; drain. Plunge into ice water to stop cooking process; drain and pat dry with paper towels.
2. Bring potatoes and cold water to cover to a boil in large saucepan over medium-high; reduce heat to medium-low, and simmer until just tender, about 20 minutes total. Drain and let cool 30 minutes. Slice potatoes into 1/4- to 1/2-inch rounds.
3. Gently toss together green beans, potatoes, bell pepper, red onions, and remaining 1/4 teaspoon salt in a large bowl. Add Lemon-Soy Vinaigrette, and gently toss to combine. Transfer mixture to a serving platter, and top with mint, almonds, and sesame seeds. Serve room temperature or chilled.

fresh green beans, salt, petite red potatoes, yellow bell pepper, red onion, fresh mint, almonds, sesame seeds

Taken from www.myrecipes.com/recipe/green-bean-potato-salad-lemon-soy-vinaigrette (may not work)