Yummy Balsamic Potato and Green Bean Salad

I hope to make this for Shabbos lunch soon, whenever we decide to stay home for Shabbos. For some reason the invitations have been flowing in. Anyway, this looks perfect for a light summer lunch (not sure if it goes well with cholent though!)

--from Everyday with Rachel Ray

Ingredients:

• 1 1/2 pounds small new potatoes
• Salt
• 10 ounces green beans, trimmed and halved crosswise
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sugar
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon pepper
• 1/2 cup extra-virgin olive oil
• 4 scallions, thinly sliced
• 2 teaspoons chopped fresh thyme, plus whole sprigs for garnish

Directions:

1. In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.

2. Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.

3. Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.