Red Potato Salad with Champagne Dijon Dressing

This is my favorite potato salad.  The champagne vinegar makes it special, but you can use red wine vinegar or even cider vinegar if you wish.  This is perfect for grilling, because it can be served at room temperature and takes less than half an hour to prepare.  It’s much better than the usual chips to accompany your brats or burgers.  Top it with a little crumbled bacon and it will serve 4 for a main dish.

Red Potato Salad with Champagne Dijon Dressing
  1 ½    pounds  red potatoes -- unpeeled
  6        ounces  green string beans -- stems removed
  2        tablespoons  Finely Chopped Onion
  1 ½    tablespoons  whole-grain or Dijon mustard
  1        Tablespoon  Champagne Wine Vinegar
     ½    teaspoon  kosher salt
     ½    teaspoon  freshly ground black pepper
  3        tablespoons  olive oil
Place the potatoes in a medium pot and cover with water. Bring to a boil over medium-high heat, and cook until a knife can be easily inserted into the center of the potatoes, 15-20 minutes. Drain and set aside to cool. When cool enough to handle, cut into bite-sized cubes.
Bring a small pot of water to a boil and add the string beans. Cook until crisp tender, 1-2 minutes. (Or cook in a covered casserole 2 minutes in the microwave.) Drain in a colander and cool the beans under running cool water. Cut into 2-inch pieces.
In a medium bowl, whisk the onion, mustard, vinegar, salt, pepper and oil together. Add the potatoes, and beans, and gently toss together.
Serve at room temperature.
6 side dish servings

Per Serving: 159 Calories; 7g Fat (37.7% calories from fat); 3g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 165mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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