3 tbsp. red wine vinegar
2 tsp. Dijon mustard
2 scallions, sliced
1 1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil
1/4 cup chicken broth
4 carrots
1/4 lb. fresh green beans
2 lbs. new potatoes, unpeeled

Directions

Combine the vinegar, mustard, scallions, salt and pepper in a large bowl. Whisk in the olive oil, then the chicken broth.

Peel the carrots and slice on the diagonal. Snap off the ends of the green beans and cut them on an angle into thirds. Bring a large pot of water to a boil, add the potatoes, and cook until tender, about 25 to 30 minutes (do not overcook). During the last 1 to 3 minutes, add the vegetables, then drain.

Quarter or slice the potatoes and add them with the vegetables to the bowl of dressing. Toss and refrigerate for 1 hour or until ready to eat. Serves 4 to 6.