French-Style Green Bean Potato Salad

We love this summer salad! It's got it all!

(Also very good with a little extra cucumber and no green beans)

3-4 small-medium new potatoes, quartered and steamed to firm-tender

¼ lb. (a big handful) green and/or yellow beans, trimmed and steamed to crisp-tender

1-2 Tbsp. chopped spring or other mild onion

2 stalks celery, small chopped

1 small unpeeled cucumber, small diced

2 Tbsp. snipped fresh dill, or 2 tsp. dried dill

1 Tbsp. whole grain mustard

1 Tbsp. red (or white) wine vinegar

1 Tbsp. olive oil

1/2 tsp. honey

Salt and pepper

Chives for garnish, optional

Combine the potatoes, beans, onion, cucumber, and dill in a bowl.

Whisk together the mustard, vinegar, olive oil, honey, and season with salt and pepper.

Taste; add a little more olive oil/seasoning to your liking.

Lightly toss vegetables with dressing and serve room temperature or cold.

Recipe created or adapted by Liz Talley, Urban Graze

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