INGREDIENTS
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1 (3-pound) bag new potatoes, quartered
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1 pound fresh green beans, cut into bite-sized pieces
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1/3 cup Bertolli olive oil
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2 1/2 tablespoons white wine vinegar
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1 tablespoon Dijon mustard
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1/4 teaspoon McCormick dried dill
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1/2 teaspoon Morton salt
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1/2 teaspoon ground black pepper