INGREADIENT

• 2 pounds red potatoes (about 6 medium), cubed
• 1 pound fresh green beans, trimmed and halved
• 1 small red onion, halved and thinly sliced
• 1/4 cup chopped fresh mint, optional
• 1/2 cup canola oil
• 1/4 cup white vinegar
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper

Direction

1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain.
2. Transfer potatoes and green beans to a large bowl; add onion and, if desired, mint. In a small bowl, whisk dressing ingredients until blended. Pour over potato mixture; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.