New Potatoes and Green Beans with Mustard Vinaigrette


Slender petite whole green beans make a beautiful presentation when you serve this medley on a platter. Note that this recipe calls for cooked bulgur, so be sure to have that ready to go.


  1. In a 6-quart Dutch oven cook potatoes in enough boiling water to cover by 2 inches for 2 minutes. Add green beans and red onion; return to boiling. Reduce heat to medium and cook about 2 minutes more or until potatoes and beans are tender. Drain; cover to keep warm.
  2. Meanwhile, in a small bowl whisk together aquafaba, vinegar, mustard, dill, and garlic powder. Add to potatoes and beans; toss gently to coat. Season with salt and pepper.
  3. Serve potato mixture over bulgur and sprinkle with pine nuts.

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