Red Potato & Green Bean Salad With Rosemary Vinaigrette

• FOR THE SALAD:
• 1-1/2 pound Baby Red Potatoes
• 1 cup Green Beans, Cut Into 1 Inch Pieces
• 2 Green Onions, Chopped
• FOR THE DRESSING:
• 1 Tablespoon White Wine Vinegar
• 1 Tablespoon White Balsamic Vinegar
• 1/4 Tablespoons Dijon Mustard
• 1/4 Tablespoons Whole Grain Mustard
• 1/2 Tablespoons Honey Or Pure Maple Syrup
• 1/2 cloves Garlic
• 1/2 Tablespoons Fresh Rosemary Leaves
• 1/8 teaspoons Sea Salt
• Freshly Ground Pepper
• 3 Tablespoons Extra Virgin Olive Oil

1. Wash potatoes and place them in a pot (use one with a lid). Cover potatoes with water. Put the pot on the stove, put the lid on and turn the burner to a medium-high heat. Once the water is boiling, cook the potatoes for 20 minutes, or until they are fork-tender.
2. Meanwhile, steam the green beans for 5 minutes, or until they are fork-tender.
3. When done, remove the pot of potatoes from heat and drain off the water. Let the potatoes cool for 15-20 minutes, or until they are cool to the touch. Cut the potatoes in half (or into quarters if they are large).
4. Add potatoes, green beans and green onions into a bowl and toss with the dressing.
5. For the vinaigrette:
6. Add both types of vinegar, both types of mustard, honey or maple syrup, garlic, rosemary, salt and pepper into a blender. Blend until all ingredients are combined, about 30 seconds. Add olive oil and blend for another 30-60 seconds, or until combined.

salad, red potatoes, green beans, green onions, dressing, white wine vinegar, white balsamic vinegar, ubc, ubc, honey, garlic, rosemary, salt, freshly ground pepper, olive oil

Taken from tastykitchen.com/recipes/salads/red-potato-green-bean-salad-with-rosemary-vinaigrette/ (may not work)