Yield: 4 Servings

Ingredients

• 1/4 cup olive oil
• 1 1/4 pounds baby red potatoes, halved
• 1/2 pound green beans, trimmed
• 1/4 red onion, very thinly sliced
• 1 tablespoon chopped fresh parsley
• Red Wine Vinaigrette
• Salt and freshly ground pepper

Instructions

1. In a large skillet heat the olive oil over high heat about 2 minutes. Add the potatoes and brown all over. Reduce the heat and cook 10 minutes, until tender.

2. Bring a pot of salted water to boil and cook the green beans until tender, 2 minutes. Drain, then immediately plunge into ice water, and drain again.

3. Combine the potatoes, beans, onion, and the parsley in a large bowl. Pour on the Red Wine Vinaigrette, toss lightly. Season with salt and pepper to taste.

Red Wine Vinaigrette

• 1 tablespoon minced red onion
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup extra virgin olive oil
• Salt and freshly ground pepper

Instructions

In a small bowl mix together the onion, red wine vinegar, and mustard. Gradually whisk in the oil. Season with salt and pepper to taste.

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