Step 1

Preheat oven to 375˚F.

Step 2

Whisk together olive oil, dijon, herbes de Provence, garlic powder, salt and pepper. Toss potatoes in olive oil mixture and spread evenly on a baking sheet. Roast until tender and slightly crispy - about 30-35 minutes.

Step 3

Meanwhile, bring water to a boil in a small pot. Reduce heat to low, then add green beans for 2 minutes, until bright green and tender. Immediately transfer to a bowl filled with ice water to stop cooking.

Step 4

Whisk together all ingredients for dressing. Stir 2 tbsp of dressing into cannellini beans.

Step 5

When potatoes are finished, let cool for 10 minutes before assembling salad. Toss everything well in dressing and serve.