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Green Bean and Red Potato Salad
By Melissa's Corporate Chefs


1 pound Ruby Gold™ Potatoes boiled to fork tender 
1/4 pound Green Beans 
1/4 cup White Wine Vinegar 
1 tablespoon Dijon Mustard 
2 tablespoons Chervil minced 
Salt and Pepper to taste 
3/4 cup Olive Oil 


Whisk vinegar, Dijon, chervil, salt and pepper. 

Slowly whisk in olive oil. 

Mix potatoes and green beans together, toss with dressing and chill.