Tangy 2-Potato Salad

1. 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. 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. 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.

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