New Potato and Green Bean Salad

Paula: Hi! Yawl, today here in my kitchen we are celebrating daily foods and I am in here with Allen a young man that was executive chef of a daily called Ely’s they have fabulous food. The next recipe that we are going to made is from my magazine. It is new potato. Oh! Bolding just said, give me some. In case you do not speak dog. Allen: I do not think I could understand that. Paula: But we are going to make a fresh red new potato in green bean salad. Allen: Sounds good. Paula: And this is really a different twist to a potato salad. So I have taken my red potatoes. I have got us 3 pounds, I have quartered them, I have boiled them in salty water. So all we have to do now is get the green beans to the pot. We are going to let this cook for about 10 minutes. Then we use an about a pound of green beans and while your finishing that, I am going to make the dish on vinaigrette to go on top of this and this is real simple to make. I am going to use about 3rd of a cup of olive oil. I hear you Bolding. Okay in my bowl that goes and then I am going to add 2 ½ tablespoons of a white wine vinegar. I am going to put in about of a 4th of a teaspoon of diona I am using a dried diona you could use a fresh diona you just need to increase a quantity of that because dried herbs are much stronger than the fresh ones. Now last thing I am going to add, a tablespoon of Dijon mustard. Boy had this nice, good and sharp. Allen: I love Dijon. Paula: And about a half a teaspoon of salt and black pepper. So there we go. All right you feel to throw those beans in and will let those cook for about two minutes. All right well the beans should be ready. Allen: Let me drain this all for you. Paula: Just pour those in the colander Allen. Oh great that is perfect Allen. When they drained we can just toss them right in this bowl. Aren’t they pretty, very, very pretty and like I said just different from what we think and obvious are normal potato salad. And I am going to add just a little bit more crack black pepper to those. Toss it, just makes it pretty. And then I am going to just pour our vinaigrette over it. And you can serve this either at room temperature or chilled. Allen: I am about to say either way I am sure to been good in it. Paula: How do you like your potatoes? Allen: I like them in front of me. Paula: In front? I do to, but I would serve this at room temperature, but like I said it is very, very good served real cold.