Potato and Green Bean Salad

Here's a quick, flavorful side dish from Martha Stewart. I added olives to it and really liked it.

Potato and Green Bean Salad

6 oz. green beans

2 lb. peeled small potatoes

1/4 c. extra-virgin olive oil

4 t. lemon juice

4 t. whole-grain mustard

2 t. chopped thyme leaves

1/2 c. thinly sliced red onion

Coarse salt

Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.