Potato and Green Bean Salad
This is an easy summery dish with a little twist on normal potato salad:
4 large red potatoes or several smaller ones
1/2 lb green beans, ends snapped off and cut into 1″ pieces
1/2 pint cherry or plum tomatoes (optional)
1/2 c mayo
2 T dijon mustard (less if you want less spice)
1 t salt
sprinkles of cracked pepper
1 T dill
Cut potatoes into bite sized pieces (leave skin on). Bring water in a big pot to boil and dump in the potatoes Boil for 8 minutes. Add green beans to the pot and boil three minutes more. Drain veggies and put in fridge to cool.
Mix mayo, dijon, salt, pepper, and dill. Mix in with chilled veggies. If you want to pretty it up, add half a pint of chopped cherry or plum tomatoes just before serving. Its best if the potato salad is chilled and the tomatoes are room temperature.