Ingredients
2 pounds potatoes, scrubbed and boiled until cooked but firm - cut into large cubes
1 pound green beans, trimmed and steamed

2 tablespoons Dijon-style mustard
3 tablespoons finely chopped shallots
1/2 teaspoon thyme
Salt and pepper to taste
1/4 cup rice wine vinegar
1/4 cup extra-virgin olive oil

Instructions
In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste. Serve salad warm or at room temperature.