Potato, Cauliflower & Green Bean Salad

Ingredients

• 1/4 cup Dijon mustard
• 1/4 cup white wine vinegar
• 3/4 cup of extra-virgin olive oil
• 1 clove garlic, minced
• 1 tablespoon basil leaves, chopped
• 1 pound Russet potatoes, sliced and steamed
• 1/2-pound cauliflower florets, steamed
• 1/2-pound string beans, steamed
• 3 ounces sliced red onions
• kosher salt
• freshly ground black pepper

Directions

1. In a 2 cup container with a lid, shake the mustard, vinegar, olive oil, basil, and garlic until it is emulsified. Season with salt and freshly ground black pepper to taste.
2. In a medium bowl, mix the potatoes, cauliflower, green beans and red onions with the vinaigrette. Season with salt and freshly ground black pepper to taste.
3. Serve immediately. If you let it sit before serving give it a quick taste in case it needs more salt and pepper.

Notes

I used orange cauliflower for this salad, but you can use another color or substitute in other vegetables as you prefer.