Baby Red Potatoes, sliced into 1" pieces, steamed
Fresh Green Beans, cut into 2" pieces, steamed
Capers, drained
Olive Oil
Kalamata Olives
Dijon Mustard (I love Kopps for this)
1 tsp Thyme, freshly chopped
Freshly Ground Black Pepper
French gray sea salt *optional
1 clove Minced Garlic *optional
Using a wire whisk, combine the olive oil and dijon mustard, then add the thyme and garlic.
In a large bowl, combine the olives, capers, potatoes and green beans. Toss with the olive oil-mustard mix and season with freshly ground black pepper.
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