1 lbs fingerling potatoes, halved
1 cup fresh green beans, cut into 2-inch pieces
1/4 tsp. salt
3 tbs. olive oil
1 shallot, chopped
2 tbs. red wine vinegar
2 tbs. fresh parsley
2 tsp. Dijon-style mustard
1 tsp. fresh rosemary
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup green olives, pitted and halved
For Potatoes: place potatoes in 1-1/2 quart microwave-safe casserole dish. Top with green beans. Sprinkle with 1/4 tsp. salt. Cover and cook on high for 7-9 minutes or until potatoes are tender, stirring once. Drain mixture.
For Vinaigrette: in screw-top container, combine remaining ingredients except olives. Cover and shake well.
In a bowl, combine potatoes mixture, vinaigrette and olives; toss gently to coat. Transfer salad to serving bowl. Serve immediately or chill and serve. Makes 4 servings. Strohauer Farms exclusive recipe.