1 Lb. Green Beens, trimmed and cut into 2 inch pieces
1 Shallot, minced
2 Tbsp. White Wine Vinegar
1 Tbsp. Dijon Mustard
1/2 tsp. Kosher Salt
1/2 tsp. Black Pepper
1/3 C. Olive Oil
2 Tbsp. Capers, drained and rinsed
1 Tbsp. Fresh Dill, chopped
2 Tbsp. Chives, chopped
Cook potatoes in large pot of salted, boiling water for 10-12 minutes, or until tender. In the last 2 minutes of cooking, add green beans to pot.
Meanwhile, whisk together shallots, vinegar, mustard, salt and pepper in a large bowl. While whisking continuously, gradually drizzle in olive oil until combined.
Drain cooked potatoes and green beans and staffer to bowl with dressing.
Add capers, dill and chives, toss to combine.
Use some of those fresh garden veggies in this Petite Red Potato & Green Bean Salad! It’s the perfect side dish for whatever you’re grilling. Find even more great side dishes on our Sides recipe page.
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