-
Scrub any dirt off the potatoes and
put them in a large saucepan.
-
Cover with cold water and add a couple
of teaspoons of salt.
-
Bring to a boil over medium heat and
cook until tender and the skins just start to crack, 10-15 minutes.
-
While the potatoes are cooking, snap
the ends off the green beans and break them into bite-size lengths.
-
Before the end of the potato-cooking
time, add the green beans and cook them until they're bright green
but still crunchy, 3-5 minutes.
-
While the beans and potatoes finish
cooking, make the dressing.
-
Push the garlic through a press into a
small jar with a tightly fitted lid.
-
Add the remaining dressing ingredients
and shake hard until the dressing is thick and creamy.
-
Drain the beans and potatoes, and
place them in a large serving bowl.
-
Pour dressing over all and toss well
to coat.
-
Eat right away or let cool for several
hours.
-
Store, covered, in the refrigerator.
