2 lbs. string beans, snapped into several pieces, ends removed
2 lbs. sm. red potatoes, scrubbed
2 lg. onions, chopped coarsely
1 (1-inch) piece salt pork
Salt and pepper to taste

VINAIGRETTE DRESSING:

2 tbsp. lemon juice (fresh only) + 1 tbsp.
3 tbsp. safflower oil
2 tbsp. olive oil
1 tsp. salt or to taste
1 generous tsp. powdered mustard + 1/4 tsp.
Scant 1/4 tsp. black pepper
Chopped parsley (optional)

Put beans and potatoes in saucepan. Cover with water and add the onions, salt pork and salt and pepper. Simmer for 30-40 minutes. The beans should be very tender. Allow the vegetables to sit in it while you whisk together all the ingredients for the dressing.

Drain the vegetables, discarding the cooking liquid or keeping it for soup. Put in a serving bowl and toss with the dressing. Chopped parsley can be added.