Cook Potatoes in 11 inch skillet with few T. of water- Medium click low, toss cooked potatoes with 1 tbsp dijon mustard, 2 tsp Herbes de Provence, 1 clove garlic, minced finely ¾ tsp salt ¼ tsp pepper, oil.
Meanwhile, place green beans in 3 qt with basket Cook medium high. Reduce heat to low, cook until bright green and tender. Immediately transfer to a bowl filled with ice water to stop cooking.
Whisk together all ingredients for dressing. Stir 2 tbsp of dressing into cannellini beans.
When potatoes are finished, let cool for 10 minutes before assembling salad. Toss everything well in dressing and serve.
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