3/4# green beans, cut into 2 in lengths
3# smll red potatoes, scrubbed
1/4c white wine vinegar
1/4c olive oil
1/2 medium red onion, slivered
7Tbs of fresh lemon juice (approx. 3 lemons)
zest of 1 lemon
2c mayonnaise
2Tbs Dijon mustard
2 medium garlic cloves
1/2ts salt
pepper to taste
2Tbs drained capers
1c pitted Nicoise olives
Cook green beand until tender crisp, drain and chill.
Put potatoes in pot of cold water, bring to boil. Reduce heat and simmer 15 minutes until tender when pierced. Cool. When warm to touch, quarter them and add oil, vinegar and onions.
Make aoili (mayo, lemon juice, mustard, garlic, salt and pepper). Add 1c aioli to potatoes. Toss with zest and green beans. Use remaining aioli as dip, if desired.
(Sunset 9/08)
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