Potato and Green Bean Salad with Balsamic Vinaigrette
3 potatoes, cubed
1/1 -3/4lb green beans
1-2 sweet pepper, diced
For the dressing:
1/4 cup olive oil
3 tbsp dijon mustard
3 tbsp balsamic vinegar
1/4 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
1 clove of garlic, pressed
Boil the cubed potatoes for 10-15 minutes, or until fork-tender.
As potatoes cook, prepare the vinaigrette by combining all ingredients in a jar and shaking until the ingredients combine and the dressing thickens (the mustard will help the emulsification process).
Remove the potatoes from the pot with a slotted spoon and place in a bowl to cool. Leave the water in the pot.
Blanch the beans by placing them in the boiling water for 1-2 minutes, until slightly cooked but still firm. Drain the beans and immediately dip them in a bath of ice water to stop the cooking process.
In a large bowl, combine the diced peppers, potatoes, and green beans. Toss with the vinaigrette and serve.