Green Beans & Red Pepper Potato Salad

My version of another fine recipe from Dinosaur Bar-B-Que: An American Roadhouse cookbook. Not your typical Sunday picnic potato salad. The mustard and the hot sauce gives this version a welcome kick. Dinosaur makes this with asparagus, but fresh green beans make a fine substitute.

1 pound red new potatoes
1/2 pound green beans
1 large red bell pepper, seeded
1/2 medium red onion, slivered
1/4 cup spicy brown or Creol mustard
1/4 cup balsamic vinegar
1/4 cup olive oil
11/2 tablespoons brown sugar
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
Louisiana-style hot sauce

Scrub potatoes and cook in boiling salted water until tender, 20-30 minutes. Drain, rinse with cold water, cut into 3/4 inch chunks, and toss into a large bowl.

Trim beans and cut into thirds. Blanch in boiling water for a minute until tender-crisp and bright green.  Drain, rinse with cold water,  and toss into the bowl with the potatoes.

Slice red pepper into strips and cut strips in half. Add to the bowl along with the onion.

Combine mustard, vinegar, oil, sugar, salt, pepper, and garlic in a small bowl and whisk well to combine. Taste and add hot sauce as needed.

Combine veggies and dressing and give the salad a good stir. Refrigerate at least half an hour to let the flavors mingle. Let come to room temperature before serving.