Fresh Green Bean and Fingerling Potato Salad


1 lb fingerling or new potatoes, halved
1 cup fresh green beans, trimmed and cut into 2-inch pieces
1/4 tsp. salt
3 Tbsp. olive oil
1 shallot, chopped
2 Tbsp. white or red wine vinegar
2 Tbsp. fresh parsley
2 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. freshly ground pepper
1/4 cup pitted Nicoise or kalamata olives, halved


1. Place halved potatoes into a 2-quart microwave-safe casserole dish. Top with green beans. Sprinkle with 1/4 teaspoon salt. Cover and place in the microwave for 7-9 minutes or until vegetables are tender, stirring once. Drain.

2. For vinaigrette, in a screw-top jar or cruet, combine oil, chopped shallot, vinegar, parsley, Dijon mustard, pepper and the 1/8 teaspoon salt. Cover and shake well until fully combined.

3. In a small bowl, combine green bean and potato mixture, vinaigrette, and olives; toss gently to coat. Transfer to a serving bowl. Serve immediately or chill completely and serve cold. Makes 4 servings.