New Potatoes and Green Beans with Mustard Vinaigrette

 https://www.forksoverknives.com/recipes/amazing-grains/new-potatoes-and-green-beans-with-mustard-vinaigrette/

Defrosted a container of mustard vinaigrette labeled as 'sweetened with apricot paste'.  Not sure if it's the same recipe but it was a tasty dressing!

INGREDIENTS

• 2 lb. small round red potatoes, cut into ¼-inch-thick slices
• 1 12- to 14-oz. package fresh or frozen petite whole green beans
• 1 medium red onion, thinly sliced
• 6 tablespoons aquafaba (liquid reserved from drained chickpeas)
• 6 tablespoons white wine vinegar
• 3 tablespoons Dijon-style mustard
• 1 to 2 teaspoons chopped fresh dill weed
• ½ teaspoon garlic powder
• Sea salt and freshly ground black pepper, to taste
• 4 cups hot cooked bulgur
• ¼ cup pine nuts, toasted

INSTRUCTIONS

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.

TAGS:

• 30 MINUTES OR LESS