Provençal Potato Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup cherry tomatoes halved
• 3 tablespoons parsley fresh chopped
• 1 tablespoon thyme leaves fresh
• 1 cup pieces green beans (1-inch)
• 9  kalamata olives pitted quartered
• 2 tablespoons olive oil extra-virgin
• 0.3 cup onion red finely chopped
• 1.3 pounds potatoes red
• 0.8 teaspoon salt 
• 2 tablespoons citrus champagne vinegar 
• 2 tablespoons whole-grain dijon mustard 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Place potatoes in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer 20 minutes.
2. Add beans; cook 1 1/2 minutes.
3. Drain and rinse with cold water until cool.
4. Cut potatoes into quarters; place potatoes and beans in a large bowl.
5. Add tomatoes and onion; toss gently to combine.
6. Combine oil and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
7. Pour over potato mixture; toss gently to coat. Stir in parsley and olives just before serving.