Grandma's Kitchen

Ingredients

1/3 cup olive oil
3 tablespoons honey Dijon-style mustard
2 tablespoons red wine vinegar
Juice from 1/2 medium lemon
1 clove garlic, minced
1/2 teaspoon Worcestershire sauce
1 1/2 pounds small red potatoes
10 ounces fresh green beans
1 cup quartered cherry tomatoes
1 medium onion, chopped
1/8 teaspoon each salt and black pepper

Directions

1. For the Dijon vinaigrette, combine olive oil, mustard, red wine vinegar, lemon juice, garlic and Worcestershire sauce in small bowl until well blended; set aside.

2. Scrub potatoes. Place potatoes in 3-quart saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, until fork-tender, about 10 to 15 minutes.

3. Drain potatoes in colander. Rinse under cold running water; drain. Cut potatoes lengthwise into halves; set aside.

4. Stem beans and cut into 2-inch pieces. Place beans in 2-quart saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, until beans are crisp-tender, about 5 to 6 minutes.

5. Transfer beans to colander; rinse under cold running water. Drain; set aside.

6. Combine potatoes, beans, tomatoes and onion in large bowl. Add Dijon vinaigrette, salt and pepper; toss well. Cover bowl tightly with plastic wrap. Refrigerate salad for 2 to 3 hours.