Potato-and-Green Bean Salad

Categories: Salad- slaw- salad dressing

Ingredients

• 2 lb. small red potatoes, quartered
• 1 tsp. salt, divided
• 1 lb. thin fresh green beans, trimmed
• 1 large purple onion, finely chopped
• 1 tsp. sugar
• 1 Tbsp. olive oil
• 2 garlic cloves, minced
• 1 tsp. chopped fresh or dried rosemary
• 1/2 cup white vinegar
• 3/4 cup stone-ground mustard
• 1/2 tsp. pepper

Directions

1. Cook potato and 1/2 tsp. salt in boiling water to cover 20 to 25 minutes. Remove with a slotted spoon; drain and set aside. Add green beans, and cook 5 to 7 minutes, drain and set aside.
2. Cook onion and sugar in hot oil in a large skillet over medium-high heat, stirring occasionally, 15 o 20 minutes. Stir in garlic and rosemary; cook 2 minutes. Ad vinegar, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Remove from heat and let stand 10 minutes.
3. Stir mustard into onion mixture; add potatoes, tossing to coat. Sprinkle with remaining 1/2 tsp. salt and pepper, and chill 30 minutes. Stir in green beans.

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