Chicken Dijon Potato Salad
|Red potatoes||1 1⁄2 Pound, quartered (medium)|
|Green beans||1 1⁄2 Cup (24 tbs), cut (trimmed)|
|Olive oil||2 Tablespoon|
|Wine vinegar||3 Tablespoon|
|Minced parsley||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Cooked and cubed chicken||2 Cup (32 tbs)|
|Red bell pepper||1 Medium, diced|
In a large saucepan, boil potatoes in enough boiling water to cover until potatoes are tender, about 20 minutes. Drain and set aside. Briefly cook green beans in boiling water about 2 minutes. Drain and rinse under cold water.
To prepare dressing, combine sauce, oil, vinegar, parsley, mustard, salt and pepper. Stir to mix thoroughly. Place potatoes, green beans, cooked chicken and red bell pepper in a large bowl. Add dressing; toss to coat well. Serve chilled.