Ingredients
1 lb. small red-skinned new potatoes, cut into eighths (approximately 4 cups)
1 lb. Fresh green beans cut into 2-inch pieces (approximately 4 cups)
2/3 cup vegetable oil
2 Tbsp. Dijon mustard
2 Tbsp. dill pickle brine
2 Tbsp. chopped fresh dill
1/2 tsp. ground black pepper
1 cup chopped dill pickles
1/2 cup sliced black olives
In a large pot, cover potatoes with water and bring to a boil. Reduce heat to medium, cover and cook 4 minutes. Add beans and cook 4 more minutes or until beans are crisp-tender and potatoes are soft. In a large bowl, whisk together oil, mustard, dill pickle brine, dill and black pepper.
Drain vegetables and add to bowl. Add dill pickles and olives and toss lightly until vegetables are covered with dressing.
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