Ingredients
Coarse salt
3 pounds new potatoes, cut into 1/2-inch-thick rounds
1 1/4 pounds green beans, trimmed
6 tablespoons fresh lemon juice
2 1/4 teaspoons grainy mustard
Freshly ground pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
3/4 cup fresh basil leaves, torn if large
Preparation
Bring a large pot of water to a boil. Add 1 teaspoon salt and potatoes. Return to a boil, and cook until potatoes are almost tender, 6 to 7 minutes. Add green beans; cook until potatoes are just tender and beans are bright green and tender, about 4 minutes. Drain. Let cool slightly.
Whisk together lemon juice, mustard, and 1 teaspoon salt in a large bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Add potatoes and green beans; toss to combine. Add basil; toss. Serve salad warm or at room temperature.
