Tangy 2-Potato Salad

• 1 1/2 pounds red potatoes cut into 1-inch chunks
• 1 pound sweet potatoes peeled and cut into 1-inch chunks
• 1/4 cup champagne vinegar
• 1/4 cup dijon mustard grainy
• 1 shallot tedium, finely chopped
• 3 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 8 ounces green beans trimmed and cut into 2-inch lengths
• 6 radishes thinly sliced
• 1/4 cup chopped parsley finely

1. In large saucepot, combine potatoes, 1 tablespoon salt, and enough water to cover potatoes by 1 inch. Cover; heat to simmering on high. Reduce heat; simmer, partially covered, 5 minutes.
2. Meanwhile, in large bowl, whisk vinegar, mustard, shallot, lemon juice, oil, 1 teaspoon salt, and 1/2 teaspoon pepper until combined; set aside.
3. Add beans to potatoes. Cook 6 minutes or until vegetables are tender. Drain well; gently toss with vinaigrette until coated. Cool 15 minutes; fold in radishes and parsley.

red potatoes, sweet potatoes, champagne vinegar, mustard grainy, shallot t lemonjuice oliveoil greenbeans parsleyfinely

Taken from www.yummly.com/recipe/Tangy-2-Potato-Salad-972408 (may not work)