Green Bean & Potato Salad with Dijon Vinaigrette

Whish together first six ingredients in small bowl; season with salt and pepper and set aside.

Cover potatoes with cold salted water in a pot.

Bring water to a boil, and cook potatoes until tender, about 5-8 minutes.

Remove potatoes with a slotted spoon, and arrange in a single layer on a baking sheet.

Pour 3/4 cup vinaigrette over warm potatoes; let cool 20-30 minutes.

Boil green beans in same pot of water until tender, 4-5 minutes.

Transfer green beans to a large bowl, and toss with remaining vinaigrette; set aside to cool.

Cook bacon in a skillet over medium heat until crisp; transfer to a paper-towel lined plate.

Gently stir potatoes into green beans.

Season with salt and pepper and top with bacon.

For a vegetarian version, simply omit bacon.