1/2 lb. tiny new potatoes, scrubbed (unpeeled)
1/2 lb. fresh green beans, trimmed and cut in half
2 1/2 tbsp. olive oil
2 1/2 tbsp. wine vinegar
1/2 tsp. dried mustard
1/4 c. scallions, including 2 inches of the green tops, sliced
3 tbsp. snipped fresh dill (or 1 tbsp. dried)
Salt
Black pepper to taste

Cook the potatoes in boiling water for 15 minutes. Add the green beans after 15 minutes of cooking and continue cooking for 5 to 7 minutes until the beans are crisp-tender and the potatoes are done; drain. In a bowl, large enough for the potatoes and beans, whisk together the oil, vinegar, and mustard. Add the scallions and dill; toss. Quarter the potatoes. Add along with the beans to the bowl. Toss. Season with salt and pepper to taste. Makes 2 servings.