Green Bean and Potato Salad

I like the vinegar in German Potato Salad, but not the bacon.  I like the eggs in American mustard-style potato salad, but pretty much nothing else.  Oh, and I like green beans.  So, you can imagine how this recipe came about.

This works well hot, cold, or at room temperature, as a side or just as a light lunch with a nice, crisp lager.  You could throw in capers or olives for an extra bit of sour, swap our the dill for any other fresh herb (dried doesn't seem to work), or trade the green beans for broccoli or asparagus.

Green Bean and Potato Salad

Serves 6-8 as a side

2 lbs. baby red potatoes (or any other fingerling)
1 lb. green beans, cleaned and trimmed
4 hard boiled eggs, peeled
1/8 cup diced red onion
3 tablespoons chopped fresh dill or herb of your choice
2 tablespoons mayonnaise
3 tablespoons grainy mustard
4 tablespoon cider vinegar
Salt and freshly ground black pepper to taste

Clean potatoes and cut in half or quarters to yield a somewhat uniform size.  In a large saucepan or Dutch oven, bring very salty water to boil and add potatoes.  Lower heat to a gentle boil; after 5 minutes, add green beans and continue to cook until everything is tender but not falling apart, about fifteen minutes.  Drain and set aside.

Slice peeled eggs in half and remove yolks.  Place yolks in a bowl with mayonnaise, mustard, vinegar, and salt and pepper to taste.  Mash with a fork until mostly smooth.  Chop egg whites and add to the dressing along with onion and dill.  Stir in potatoes and green beans and adjust seasoning if necessary.