Tomato, Green Bean, and Potato Salad with Mustard Vinaigrette
- 2 shallots or 1/6 of a red onion
- 2 tbsp red wine or sherry vinegar
- 6 tbsp olive oil
- 1 tbsp grainy or Dijon mustard
- 1 tsp honey
- 1 pint cherry tomatoes
- 12 small red skinned potatoes, cut in half or quarters
- Small bundle green beans
Finely chop the shallots or onions. Top with vinegar and let sit while you prepare the rest of the salad.
Halve the cherry tomatoes and place in a large bowl. Trim the string end off the green beans.
Place the potatoes in a pot of cold water. Bring to the boil. Once boiling, cook the potatoes for approximately 15-20 minutes or until soft (but not disintegrating). Potatoes should be firm, with a fork wanting to not quite go through it easily. At this time, add the green beans. Cook for another 2 minutes. Drain and add to the tomatoes.
While the potatoes are cooking, finish the vinaigrette by adding the oil, mustard, and honey to the vinegar and shallots/onions.
As soon as you drain the potatoes and green beans toss with the vinaigrette. Season with salt and pepper. Serve warm or at room temperature.