Potato Salad with Green Beans & Mustard Vinaigrette

Step 1

Slice potatoes in half or quarters (depending on size) and place in a large pot. Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes - until fork tender. Drain and set aside to cool (ideally refrigerate overnight).

Step 2

Trim green bean ends and cut green beans in half.

Step 3

Steam/boil green beans for 3-4 minutes until just tender. Drain and set aside to cool.

Step 4

Cook bacon in a small frying pan until crisp. Drain on paper towel to remove any excess fat.

Step 5

Prepare vinaigrette by whisking together olive oil, balsamic vinegar, mustards and black pepper.

Step 6

Finely slice chives and parsley and set aside.

Step 7

In a large salad bowl combine potatoes, green beans, bacon, chives, parsley and walnuts. Dress salad with vinaigrette and toss to coat evenly. Refrigerate salad until ready to serve.