Herbed Potatoes with Green Beans

You say beef, I say green beans.  It just happens.  I don't know why.  

And a recipe that marries green beans with herbed potatoes in a skillet dressed in olive oil?  

Be still my heart...

What's In It:

2 med. Yukon Gold potatoes, cut into 1/4" slices

6 tbs. olive oil

3 tbs. red wine vinegar

1 tbs. Dijon mustard

1/2 lb. green beans, stemmed and popped (Or, for those of you who do not inhabit the Southern United States ...trimmed and cut into 2-inch pieces)

1 shallot, minced

2 tbs. fresh parsley, minced

2 tbs. fresh dill, minced

Salt and pepper to taste

How To Make It:

In large bowl, toss potatoes with 1 tbs. olive oil.  Wrap tightly with plastic wrap and microwave 4 to 7 minutes, until potatoes are translucent.  (Shake bowl every 2 to 3 minutes to redistribute.)  Drain well.

Combine vinegar and mustard in medium bowl.  Add 5 tbs. olive oil and mix well. Set aside.  

In large skillet, cook potatoes and green beans over medium heat 5 minutes, or until brown and tender. Remove from heat.

Stir in vinegar/mustard mixture, shallots, parsley, and dill. Salt and pepper, to taste.

Serve immediately.

Adapted from a recipe found in "Cook's Country"