POTATO SALAD WITH GREEN BEANS

1 1/3 pounds (4 medium) unpeeled red or white potatoes, halved and then sliced 1/4-inch thick
water
1/2 teaspoon salt
8 ounces fresh green beans (such as Blue Lake), trimmed and cut into thirds
3 tablespoons prepared honey mustard or hot-sweet mustard
2 tablespoons unseasoned rice vinegar
2 tablespoons canola oil
1/2 cup finely chopped red onion
Salt and freshly ground black pepper, to taste

In 3-quart saucepan, cover potatoes with water; add salt. Bring to boil over high heat. Reduce heat to medium, cover and cook until potatoes are almost tender, about 6 minutes.

Add beans; cover and cook 3 to 4 minutes or until potato are just tender. Drain thoroughly and cool 5 minutes.

Meanwhile, in large bowl, whisk mustard, vinegar, and oil until thoroughly blended and smooth. Add onion, potatoes and beans; toss gently to coat. Season with salt and pepper, to taste.

Serve warm or at room temperature.

Makes 4 servings (about 5 cups)
Adapted from unknown source