Ingredients:
10 PCs green beans
20 PCs new potatoes
1 medium onions, chopped
2 tablespoons white wine vinegar
1/4 Cup olive oil
1 teaspoon mustard
2 tablespoons of agave nectar
2 tablespoons chopped green onion
2 tablespoons chopped tarragon
salt & pepper to taste
Method of preparation:
1 Wash the potatoes and cut in half (if the potatoes are larger, then cut again). Put in a saucepan and pour cold water, add a pinch of salt and bring to a boil, cook until tender. Drain the water, then allow the potatoes to cool and transfer to a bowl.
2 While the potatoes are cooking, you can cook (or steam) the beans (pre-cut in about half). Make sure that the beans are cooked, it should be soft and not squeaky, then you need to drain the water and add to a bowl of potatoes.
3 In a separate bowl, mix chopped onion and white wine vinegar, let stand for 2 minutes. Add olive oil, mustard, agave nectar, salt and pepper to taste.
4 Add to a bowl with potatoes and beans, mix well.
Bon appetit friends!
