Warm Potato, Green Bean & Red Onion Salad

• 15 whole Red Potatoes
• 1/2 whole Red Onion
• 1/4 cups Red Wine Vinegar
• 1-1/2 teaspoon Grainy Dijon Mustard
• 1/4 cups Olive Oil
• 8 ounces, weight Haricot Verts
• Salt And Pepper, to taste

1. I take the easy route and boil the potatoes in the microwave. Just put them into a microwave safe bowl and cover with water. Put into the microwave and cook until fork tender. It typically takes about 15 minutes.
2. While the potatoes are cooking use a mandolin to thinly slice the onion.
3. Make the dressing: Stir together the vinegar and mustard in a small bowl. Then whisk in the olive oil to emulsify. Add salt and pepper to taste.
4. When the potatoes are fork tender, drain off the water, cut them in half, put them into a dry bowl and pour half the dressing over them.
5. I buy the microwaveable package of haricot verts and they cook in about 3-4 minutes. Cook according to your package instructions. When they're done cut them into roughly 1 1/2 to 2" pieces.
6. Toss the beans and onion with the potatoes and add the rest of the dressing. Season with salt and pepper. Put in a nice serving bowl and wait for the compliments.

red potatoes, red onion, ubc, mustard, ubc, verts, salt

Taken from tastykitchen.com/recipes/sidedishes/warm-potato-green-bean-red-onion-salad/ (may not work)