• 1 1/3 pounds (4 medium) unpeeled red or white potatoes, halved and sliced ¼ inch thick.
• 8 ounces green beans (such as Blue Lake), trimmed and cut into thirds
• Salt
• 3 tablespoons prepared honey mustard or hot-sweet mustard
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons canola oil
• ½ cup finely chopped red onion
• Freshly ground black pepper

Instructions

In 3-quart saucepan, cover potatoes with water; add 1/2 teaspoon salt. Bring to boiling over high heat. Reduce heat to medium, cover and cook until potatoes are almost tender, about 6 minutes. Add beans; cover and cook 3 or 4 minutes or until potatoes are just tender. Drain thoroughly and cool 5 minutes. Meanwhile, in large bowl, whisk mustard, vinegar and oil until thoroughly blended and smooth. Add onion, potatoes and beans; toss gently to coat. Season with salt and pepper, to taste. Serve warm or at room temperature
Nutrition
Cal: 226 Chol: 0mg Sodium: 218mg
Fat: 9g Vitamin C 38mg Potassium: 894mg
Carb: Fiber: 6g Protein: 6g