Green Beans And Potato Salad

• 2 pounds tiny new potatoes, scrubbed but not peeled
• 1 pound young green beans or haricots verts (French green beans), washed and trimmed
• 3 tablespoons extra virgin olive oil
• 1/4 cup white wine vinegar
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 4 teaspoons chopped fresh thyme
• 1/2 cup finely chopped red onion
• Salt and freshly ground black pepper to taste

1. Cook potatoes in water to cover for 10 to 20 minutes, depending on their size, until they are tender but firm; drain, and cut in quarters or halves, again depending on size.
2. Meanwhile, steam the green beans 5 to 7 minutes, depending on their thickness; drain, and rinse under cold water to stop the cooking.
3. Cut in quarters or thirds, depending on size.
4. In a large bowl, whisk together the oil, vinegar, lemon juice and mustard; stir in the thyme and onion.
5. When potatoes are cooked, stir them into the dressing.
6. If the salad is not to be served immediately, do not add the green beans: the acid of the dressing will turn them gray.
7. Cover the beans well, cover the dressed potatoes and refrigerate separately.
8. To serve, let the vegetables return to room temperature.
9. Stir the green beans into the potatoes and dressing, and season with salt and pepper.

tiny new potatoes, green beans, extra virgin olive oil, white wine vinegar, lemon juice, mustard, thyme, red onion, salt

Taken from cooking.nytimes.com/recipes/9213 (may not work)