Green Beans And Potato Salad

1. 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. 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. 3

   Cut in quarters or thirds, depending on size.

4. 4

   In a large bowl, whisk together the oil, vinegar, lemon juice and mustard; stir in the thyme and onion.

5. 5

   When potatoes are cooked, stir them into the dressing.

6. 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. 7

   Cover the beans well, cover the dressed potatoes and refrigerate separately.

8. 8

   To serve, let the vegetables return to room temperature.

9. 9

   Stir the green beans into the potatoes and dressing, and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.