Potato Salad:

2-1/2 lb. small red new potatoes
1 pkg. frozen whole petite green beans
1/2 of a small red onion, sliced
1 basket cherry tomatoes
1 can (16 oz.) pitted black olives, drained
1/2 tsp. Herbs of Provence
Salt and pepper to taste
Hard cooked eggs, sliced, for garnish

Cut potatoes in half unless they are larger, then cut them into quarters. Boil potatoes until tender, but do not overcook. Cook green beans until barely tender. Let the cooked vegetables cool while preparing the rest of the salad.

Prepare the vinaigrette dressing.

Slice the onion and put in the bottom of a bowl. Cover with the vinaigrette dressing. Wash and cut cherry tomatoes in half. Drain black olives. When the cooked vegetables are no longer hot, toss everything together, including the Herbs of Provence. Add salt and pepper to taste. Just before serving, garnish with sliced hard cooked eggs. This salad is better at room temperature.

Serves 6-8.

Vinaigrette Dressing:

1 tbsp. Dijon mustard
4 tbsp. red wine vinegar
1/2 tsp. salt
1/2 c. olive oil
1 tsp. granulated sugar
Minced parsley and/or snipped fresh chives, to taste
1/2 tsp. freshly ground black pepper

Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper and herbs to taste. Continue to whisk mixture while slowly dribbling in olive oil until mixture thickens. Adjust seasonings to taste. Cover until ready to use. If necessary, whisk again before serving. Vinaigrette is best if made just before it is to be used.