Ingredients
2 pounds red potatoes (about 6 medium), cubed1 pound fresh green beans, trimmed and halved1 small red onion, halved and thinly sliced1/4 cup chopped fresh mint, optionalDRESSING:1/2 cup canola oil1/4 cup white vinegar2 tablespoons lemon juice1 teaspoon salt1/2 teaspoon garlic powder1/4 teaspoon pepper
Preparation
Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain.
Transfer potatoes and green beans to a large bowl; add onion and, if desired, mint. In a small bowl, whisk dressing ingredients until blended. Pour over potato mixture; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.
