1 pound new, small, red or Yukon Gold potatoes, peeled
8 ounces fresh green or wax beans, ends trimmed, cut into 1-inch pieces (about 2 cups)
1/4 cup olive oil
2 tablespoons Dijon mustard or grainy mustard
2 tablespoons cider vinegar
2 tablespoons chopped fresh chives, or chopped green onion tops
2 tablespoons crumbled Roquefort or blue cheese (optional)
Cook the potatoes in a large pot of boiling water for 6 minutes. Add the beans; continue to boil until the potatoes are tender and the beans are crisp-tender, about 4 to 6 minutes longer. Drain. Cut the potatoes into bite-size pieces; transfer to a large bowl. Add the beans.
In a small bowl, whisk together the oil, mustard, and the vinegar; pour over the warm potatoes and beans and toss. Cover and chill at least 4 hours. Just before serving, stir in the chives. Add the cheese if desired.
Recipe makes 6 cups New Potato and Green Bean Salad (8 Servings).
Nutritional Information Per Serving (3/4 cup):
Dietary Fiber: 2g
Diabetic Exchanges: 1 Starch, 1 Fat