20 Min 

• 10 oz Green Beans, trimmed
• 1-1 ½ lb New Potatoes
• 3 Tbsp Balsamic Vinegar
• 1 tsp Dijon Mustard
• 1 clove Garlic, minced
• 1/2 cup Olive Oil
• Sea Salt and Black Pepper
• 1 Tbsp Chopped Fresh Herbs (optional)
• 1 Scallion, thinly sliced (optional)

Fill medium-sized bowl with ice water and ice for green beans after they’ve blanched. 

Bring large pot of water to boil. Add green beans and boil 1-2 minutes. Scoop beans out with slotted spoon and place in bowl with ice water to stop cooking process. Once cooled, drain beans in colander.

Add potatoes to same pot boiling water. Boil 15-20 minutes, or until fork tender. Drain and let cool a few minutes.

While potatoes are cooling, combine vinegar, mustard, and garlic in bowl. Whisking continuously, slowly add olive oil until dressing has thickened and emulsified. Season with sea salt and pepper, to taste.

Once potatoes are cool enough to handle, slice smaller ones in half lengthwise and larger ones in quarters. Toss in large bowl with green beans. Add dressing and toss until everything is well coated. Add chopped fresh herbs and scallions, if desired.