Potato & green bean salad
- 6 ounces green beans, washed and stem end trimmed
- 2 pounds small potatoes
- ¼ cup olive oil
- 4 teaspoons lemon juice
- 4 teaspoons whole-grain mustard
- 2 teaspoons chopped thyme
- ½ cup thinly sliced red onion
Bring a large pot of salted water to a boil. Prepare another large bowl with ice water. In the boiling water, simmer green beans until just tender, about three minutes. Transfer to the ice bath, then drain and pat dry. Add the potatoes to the same pot of boiling water and boil until soft. Drain potatoes and halve them.
Whisk oil, lemon juice, mustard and thyme in a large bowl. Add potatoes, beans and red onion, stirring to coat. Season to taste with salt.