Haricot Vert and Potato Salad
1 lb. Fingerling Potatoes
1 small box Grape Tomatoes
1 lb. fresh Haricot Vert Green Beans
1 small container Greek Yogurt
freshly squeezed lemon juice
salt and pepper to taste
1. Cut fingerling potatoes in half. Boil until tender. Drain and let cool.
2. Cut ends of haricot verts and boil until al dente. Drain and immediately chill in ice.
3. Cut tomatoes in half.
4. Mix potatoes, haricot verts, and tomatoes in a bowl with salt and pepper. Add lemon juice and greek yogurt until well dressed