savory sunday // green bean and potato salad with mustard, basil vinaigrette

I am really, really excited to share this recipe with you guys. I learned how to make this dish when I lived in California in the first few months that Jamie and I were married. We loved this dish and made it ALL THE TIME. It was the thing that all of our friends requested we bring to potlucks etc, and we made it at least once a week. Then? Then we got tired of it and forgot all about it. Until I started this project and remembered! I promise you will love it, plus with the fresh herbs and veggies, it's a taste of summer, which might be a nice break this time of year, eh?So let's get started! Here's what you'll need:• 1 lb small red potatoes• 1 lb trimmed/cleaned fresh green beans• 1/2 cup olive oil• 3 tablespoons white or red wine vinegar• 2 Tbsp dried, minced basil or 3 tbsp fresh (up to you)• 1 tsp Dijon mustard• 1 clove garlic, minced• 1/4 tsp sugarsalt and pepper to taste (I use a lot)First, quarter the potatoes while you wait for a big pot of water to boil. I use a pasta pot that has a steamer insert (you'll see why later) but any pot will do.After throwing in the potatoes (which will boil for about 15 minutes or until fork tender), chop the basil and garlic.Mix the herbs, garlic, mustard, oil, vinegar, sugar and salt and pepper in a small bowl.When the potatoes are done cooking, run them under cold water and set aside in a pretty dish that you later realize will be too small. Wait. Don't do that. Choose a proper bowl. (But isn't this one cute?!)Return the potato water to the stovetop and bring to a boil again, this time using an insert to steam the green beans for about 7 minutes. If you don't have a steamer, you can totally boil them or sautee them or cook them however you like.While the beans are cooking, whisk up that dressing again.When the beans are done, run them under cold water and mix in a bowl with the potatoes. Now drizzle the dressing all over them and toss with tongs! Voila!You know what else this salad is awesome for? Easter dinner. Something about that mustard dressing with the ham is divine. But! This salad is best at room temperature, and it's best as leftovers so the flavors in the dressing really settle in. So I refrigerate it and then just set it on the counter about 30 minutes before eating (and re-toss so the dressing doesn't all sit at the bottom).You guys are gonna love this one. I promise.Ok, and for calories! If you are eating this as a side salad, I think you can get at least 8 servings out of it, which would be 176 calories each. If it's more as a main dish, probably double that per person (four servings).For your internet share of the day, I'm sending you to a recipe for these chocolate cookies that look AMAZING. I really don't bake much, but holy cow would I love to shove these in my face.