Yet Another Green Bean and Potato Salad

1. 1

   Put the sliced onions into a colander.

2. 2

   Boil the potatoes in their skins for about 15 minutes, until they just begin soften, but are still firm.

3. 3

   Peel and slice each into about eight pieces.

4. 4

   Boil up a large pot of well-salted water, and throw in the green beans.

5. 5

   Add the potatoes and cook until the string beans are just cooked, still al dente.

6. 6

   Drain the potatoes and beans through the colander with the onions.

7. 7

   (The hot water will take any bitterness out of the onions, but still leave them crisp.)

8. 8

   Put the vegetables into a serving bowl.

9. 9

   Prepare the vinaigrette.

10. 10

    Put the vinegar, the salt and mustard into a jar that closes well.

11. 11

    Close and shake well.

12. 12

    Add the olive oil, close again, and shake until you have a creamy mixture.

13. 13

    Pour the vinaigrette over the vegetables while they are still warm, and allow to cool before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.