Green Bean And Potato Salad In Dijon Vinaigrette Recipe

Directions:

1. Prepare Dijon Vinaigrette:
2. 1/2 fresh Lemon
3. 3 Tbs. Honey-Dijon Mustard
4. 2 Tbs. Red Wine Vinegar
5. 1 clove Garlic, minced
6. 1/2 tsp. Worcestershire Sauce
7. 1/3 cup Extra-Virgin Olive Oil
8. Juice Lemon into a small bowl.
9. Add mustard, vinegar, garlic and Worcestershire; whisk to blend.
10. Gradually whisk in oil.
11. Makes 2/3 cup. Set aside.
12. Scrub potatoes under cold running water with soft vegetable brush; rinse well. Do not peel.
13. Place potatoes in 3-quart saucepan; cover with water.
14. Bring to boil over medium-high heat. Reduce heat to low; simmer, covered, 10 to 15 minutes until fork tender.
15. Drain potatoes in colander. Rinse under cold water; drain.
16. Cut potatoes lengthwise into halves; set aside.
17. Rinse beans thoroughly under cold water; drain.
18. Snap off stem end from each bean.
19. Cut beans into 2-inch pieces.
20. Place beans in 2-quart saucepan; cover with water.
21. Bring to boil over medium-high heat. Reduce heat to low; simmer, covered, 5 to 6 minutes until beans are crisp tender.
22. Transfer beans to colander; rinse under cold water. Drain; set aside.
23. Combine potatoes, beans, tomatoes and onion in large bowl.
24. Add Dijon Vinaigrette, salt and pepper; toss well.
25. Cover tightly.
26. Refrigerate 2 to 3 hours before serving.