Warm Fingerling Potato And Green Bean Salad

• FOR THE SALAD:
• 1 pound Fingerling Potatoes (mixed Colors)
• 1 Tablespoon Olive Oil
• 1/4 teaspoons Salt
• 1/4 teaspoons Freshly Ground Pepper
• 1 clove Garlic, Minced
• 2 cups Green Beans
• 2 whole Shallots
• FOR THE DRESSING:
• 1/4 cups Olive Oil
• 3 Tablespoons White Wine Vinegar
• 1-1/2 Tablespoon Dijon Mustard
• 1 clove Garlic, Minced
• 1/4 teaspoons Freshly Ground Pepper
• 1 pinch Salt

1. Preheat the oven to 400u0b0F.
2. Cut the fingerling potatoes in half or quarters. Put the potatoes in a bowl and coat with olive oil. Mix with salt, pepper, and minced garlic. Spread the potatoes out in a single layer on a baking sheet. Roast the potatoes in the oven for 10 minutes on each side (20 minutes total).
3. While the potatoes are roasting, prepare the green beans. Steam the green beans in a steamer pot for about 5 minutes. Plunge the green beans in a bowl of ice water to cool them after they are done steaming. Drain the beans and cut them into thirds. Add sliced shallots and the green beans to a bowl.
4. Whisk together the dressing ingredients. When the potatoes are done cooking, add them to the bowl of beans and shallots, and pour the dressing over the salad. Mix well and serve the salad warm.

salad, potatoes, olive oil, ubc, ubc, clove garlic, green beans, shallots, dressing, ubc, white wine vinegar, dijon mustard, clove garlic, ubc, salt

Taken from tastykitchen.com/recipes/salads/warm-fingerling-potato-and-green-bean-salad/ (may not work)