1 lb tiny new potatoes
8 oz. regular green beans
2-3 oz red onion
1 Tbsp olive oil
3 Tbsp balsamic vinegar
1 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp anchovy paste
freshly ground black pepper, salt
Directions:
Scrub (don't peel) potatoes; cover with water, boil in covered pot until tender, 10-20 min. Wash beans, trim ends, chop onion. In a serving bowl, whisk oil, vnegar, lemon juice, mustard, anchovy paste. Add onion. 5-7 min, depending on thickness of beans, before the potatoes are cooked, add beans to water. Cook until beans are crisp tender. When potatoes & beans are cooked, drain. Gently stir in dressing. Season with pepper, salt. Mix & serve.
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