Green Bean Potato Salad

1 lb (3.5 cups) fresh green beans
2 lbs (2.5 cups) red potatoes
2 minced garlic cloves
3 Tbs fresh dill
4 Tbs Balsamic vinegar
3 Tbs olive oil
1 Tbs Dijon mustard
1 cup diced red pepper
1/2 cup chopped red onion
Note: Substitute lemon juice for Balsamic vinegar – and use fresh basil instead of dill.

Steam the green beans or blanch in hot water for 5 to 8 minutes.  Dice potatoes into bite-size pieces, and cook in boiling water until tender. Mix dill, vinegar, oil and mustard.  Add onion and bell pepper to cooled beans and potatoes, top with the dressing and mix well.  Serve chilled or at room temperature.

Serves 6 – Enjoy!