2 lbs potatoes, peeled and cubed

2-3 cups fresh green beans, chopped & lightly steamed

1/4 cup parsley, finely chopped

1/4 cup green onion, finely chopped

1/4 cup black olives, finely chopped

1/2 cup capers in brine, drained (natural, no chems)

2 T. red wine vinegar

2 T. whole grain mustard

1-2 T. lemon juice

1/2 -1 tsp. sea salt, or to taste

Black pepper and/or cayenne pepper to taste

2 T. extra virgin olive oil (optional)

Optional: Chopped dill pickle

Steam potatoes until cooked through, and then pour into an ice bath to stop the cooking and cool them down.  Drain off potatoes, and add them to a bowl. Lightly steam green beans and add them to the potatoes with the parsley, green onion, olives, and capers .  Whisk together red wine vinegar, mustard, lemon juice, and salt and pepper.  Pour the dressing over the potatoes, and stir so that everything is well incorporated.  Drizzle with olive oil, and garnish with some extra chopped parsley and/or green onion.