Provencal Potato Salad
Not only is this delicious...It is healthy too!! The mustard dressing gives this salad a great tangy taste.
PREP TIME: 15 min.
1 ¼ lbs small red potatoes
1 c (1-inch) pieces green beans
1 c cherry tomatoes, halved
¼ c finely chopped red onion
2 T extra-virgin olive oil
2 T white wine vinegar
2 T whole-grain Dijon mustard
1-T fresh thyme leaves
¾ t salt
1/4 t freshly ground black pepper
9 kalamata olives, pitted and quartered
    1. Place potatoes in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer 20 minutes or until a slight resistance when pierced with a fork.
    2. Add beans; cook 1½ minutes more. Drain and rinse with cold water until cool.
    3. Cut potatoes into quarters; place potatoes and beans in a large bowl. Add tomatoes and onion; toss gently to combine.
    4. Combine oil and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
    5. Pour dressing over potato mixture; toss gently to coat. Stir in olives just before serving.