This is a recipe for a light potato salad with a vinaigrette.  As much as I love the classic potato salad with loads of mayonnaise and mustard, sometimes a lighter version of the classic works better with your menu.  The green beans add a nice touch and if you want to get really crazy you can add chopped bacon.

Recipe ( Serves 8 )

1 Pound Red Potatoes

1 Pound Fingerling Poatoes

2 Small Idaho Potatoes or One Large

1/2 Pound Green Beans

2 tablespoons stone ground mustard

3/4 cup olive oil

1/4 cup balsamic vinegar

1 shallot

Salt and Pepper

Cook each type of potato separately, as they are all different sizes.  For each type of potato, take a large stock pot, place potatoes inside and cover with water by at least 6 inches.  Add 1 tablespoon of salt.  Bring water to boil and then let potatoes simmer until tender.  Drain the potatoes into a colander and immediately place colander (with potatoes in it) back into the stock pot, cover with a clean kitchen towel or cloth napkin to let potatoes steam.

To cook the green beans.  Place green beans into heavily salted boiling water and remove when tender, but still crisp, place green beans into a bowl of ice water to stop cooking.

For the vinaigrette- Chop shallot finely and place in bowl with vinegar.  Whisk in the mustard and when smooth slowly whisk in the olive oil.

While potatoes are still warm place into large bowl with drained green beans.  Add vinaigrette (you may not want to add all of it) and toss all ingredients, season with salt and pepper to taste.  Feel free to add more olive oil or vinegar if desired.

Serve warm, at room temperature or cold.