Potato Salad with Dijon and Green Beans

Place potatoes in a large pot and cover with cold water. Bring to a boil and allow to simmer for 15-25 minutes, or until a paring knife can be easily inserted into the center of the potatoes. Drain and allow to cool. Cut cooked potatoes into 1-inch cubes. Set aside.

Trim the ends from the green beans and cut into 1-inch pieces. Bring a pot of water to a boil; add the green beans and blanch for 2-3 minutes. Remove from boiling water and immediately place in an ice bath to stop the cooking process.

Cut the cooked corn from the cob. Set aside.

In a small bowl, whisk together the lemon juice, Dijon, olive oil, salt and several grinds of black pepper. In a large bowl, toss together the potatoes, green beans and corn with the dressing. Taste for seasoning, adding more salt and pepper as needed. Chill for several hours or overnight. Serve cold or at room temperature.

Salad will keep, covered in the refrigerator, for 3 days.