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Green Bean Potato Salad

From Foothills Market

<p>Green beans and potatoes are a traditional combination, but here is a different twist on that standard.</p>
Source: Southern Living (Entered by Market Manager)
Serves: 8 servings

1 1/2 lbs green beans
3/4 tsp salt, divided
1 lb new potatoes (red preferred)
1 large yellow bell pepper, cut in strips
1/3 cup thinly-sliced red onion
3 Tbsp fresh chopped mint
2 Tbsp toasted sliced almonds
1 Tbsp toasted sesame seeds
Lemon-Soy Viniagrette

Step by Step Instructions
  1. Cook green beans and 1/2 teaspoon salt in boiling water to cover in a large saucepan until tender-crisp, 3 to 4 minutes; drain. Plunge into ice water to stop cooking process; drain and pat dry with paper towels.
  2. Bring potatoes and cold water to cover to a boil in large saucepan over medium-high; reduce heat to medium-low, and simmer until just tender, about 20 minutes total. Drain and let cool 30 minutes. Slice potatoes into 1/4- to 1/2-inch rounds.
  3. Gently toss together green beans, potatoes, bell pepper, red onions, and remaining 1/4 teaspoon salt in a large bowl. Add Lemon-Soy Vinaigrette, and gently toss to combine. Transfer mixture to a serving platter, and top with mint, almonds, and sesame seeds. Serve room temperature or chilled.