INGREDIENTS:

• 8 oz canned whole mushrooms
• 1 lb fresh green beans
• 2 lb red skin potatoes
• 1/2 cup vegetable oil
• 1/4 cup red wine or balsamic vinegar (I prefer the balsamic)
• 1 tsp Dijon mustard
• 1/2 – 1 tea minced garlic
• 1/2 – 3/4 tsp sugar (start with 1/2 and if the dressing is oily tasting add more)
• salt & pepper to taste

Prep the potatoes by peeling off any blemishes and cut into 1 – 2 inch chunks. Rinse and add to a large pot of salted COLD water. Set your timer for 20 minutes and put the pot on high heat. Meanwhile, stem and rinse your green beans. Add the green beans to the boiling pot of potatoes when there is 7 – 10 minutes left. (I prefer a bite to my green beans so I go 7 minutes.) While your vegetables are boiling make your dressing. Either whisk in a large bowl or use a blender. A blender will help the dressing emulsify better.

Dressing:

Blend together vinegar, Dijon mustard, garlic and 1/2 teaspoon sugar. Slowly whisk or blend in vegetable oil. Taste to see if it’s too oily and add more sugar if needed. Season to taste with salt and pepper. If using a blender, transfer dressing to a serving bowl.

Drain and add the mushrooms to the dressing. When the timer goes off, drain and add the green beans. Test the potatoes with a fork. They should be just fork tender. You may need 5 – 10 more minutes. When the potatoes are done, drain and add to the mushrooms and green beans while still warm. Toss well, cover, and refrigerate for at least 1 hour. Mix occasionally.