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Blanch green beans in boiling water for about 6-8 minutes. Drain and put in bowl of ice water to cool down and stop cooking process.
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Scrub and wash potatoes. Cut into quarters if they are too large. Add the potatoes to a large pot of water and bring to a boil and cook until fork tender but not too soft. Drain.
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Add the cooled green beans to the potatoes, stir in the red onion, parsley and red pepper.
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For dressing mix the mustard, garlic, lemon juice, vinegar, salt and pepper, whisk in the olive oil until blended. Pour this over the potato/beans and gently stir until thoroughly mixed. Add more salt and pepper to taste. Chill until ready to serve.