Minted Potato & Green Bean Salad Recipe

Place the halved potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 8-10 minutes.

In the last 2 minutes of cooking, add the green beans to the pot. Cook until bright green and crisp-tender.

Drain the potatoes and green beans and rinse with cold water to stop the cooking process.

In a small bowl, whisk together the chopped mint, olive oil, red wine vinegar, Dijon mustard, salt, and pepper.

In a large serving bowl, combine the potatoes, green beans, and mint dressing. Toss gently to coat.

Serve the salad chilled or at room temperature.