Turn traditional potato salad into a light, flavorful main dish with the addition of green beans, fresh from the garden or the farmers' market.
1 lb. fingerling potatoes, halved lengthwise
1/2 lb. thin string beans, trimmed and halved crosswise
2 tsp. Dijon mustard
2 1/2 Tbsp. cider vinegar
1 Tbsp. olive oil
1/4 tsp. salt
2 Tbsp. chopped, fresh dill
3/4 lb. medium shrimp, cooked, peeled and deveined (about 16 - 4 each per serving)
3 Tbsp. pecan halves
Place potatoes in a saucepan; cover with water to 3 inches above potatoes. Bring to a boil; simmer potatoes just until tender (about 8 minutes). Add string beans; simmer until beans are crisp and tender (about 3 minutes). Drain.
While potatoes cook, combine Dijon mustard, vinegar, oil, salt, pepper and 1 Tbsp. dill; stir with a whisk. Set dressing aside.
Place shrimp and potatoes-and-bean mixture on platter; drizzle with dressing. Garnish with pecans and remaining dill.
Makes 4 servings: serving size: 1 1/4 cups
Per Serving: 230 Calories; 8 g fat (1 g saturated fat); 23 g carbohydrate; 17 g protein