Warm Dijon Potato Salad with Green Beans

Recipe courtesy Dave Lieberman
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ingredients

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Directions

Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.

Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.

In a mixing bowl combine the remaining ingredients and whisk until smooth.

Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.

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  • on November 22, 2012

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    This is delicious! Easy to make. The nice snap of the green beans pairs well with the tender potatoes. So good

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  • on November 23, 2011

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    Nearly raw green beans! It's obvious this guy is NO southern boy candidate!

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  • on September 22, 2011

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    Easy and a nice crisp taste, good job Dave.

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