Red Potato & Green Bean Salad with Rosemary Vinaigrette

Wash potatoes and place them in a pot (use one with a lid). Cover potatoes with water. Put the pot on the stove, put the lid on and turn the burner to a medium-high heat. Once the water is boiling, cook the potatoes for 20 minutes, or until they are fork-tender.

Meanwhile, steam the green beans for 5 minutes, or until they are fork-tender.

When done, remove the pot of potatoes from heat and drain off the water. Let the potatoes cool for 15-20 minutes, or until they are cool to the touch. Cut the potatoes in half (or into quarters if they are large).

Add potatoes, green beans and green onions into a bowl and toss with the dressing.

For the vinaigrette:
Add both types of vinegar, both types of mustard, honey or maple syrup, garlic, rosemary, salt and pepper into a blender. Blend until all ingredients are combined, about 30 seconds. Add olive oil and blend for another 30-60 seconds, or until combined.