Warm Potato and Green Bean Salad

• 16 ounces tiny new potatoes
• 8 ounces regular green beans or French green beans
• 2 to 3 ounces red onion ( 1/2 cup chopped)
• 1 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon anchovy paste
• Freshly ground black pepper to taste
• 18 teaspoon salt

1. Scrub potatoes; do not peel.
2. Cover with water, and boil in covered pot until tender, about 20 minutes.
3. Wash green beans and trim ends.
4. Chop onion.
5. In a bowl large enough to hold potatoes and green beans, whisk the oil, vinegar, lemon juice, mustard and anchovy paste.
6. Add onion.
7. Five to seven minutes before potatoes are cooked, add the green beans.
8. Cook until beans are tender but still crisp.
9. When the potatoes and beans are cooked, drain them.
10. Cut the potatoes in quarters and the beans in half.
11. Stir into dressing.
12. Season with salt and pepper to taste.
13. Mix well and serve.

potatoes, regular green beans, red onion, olive oil, balsamic vinegar, lemon juice, mustard, anchovy paste, freshly ground black pepper, salt

Taken from cooking.nytimes.com/recipes/4460 (may not work)