Potato Bean Salad


1½ pounds waxy potatoes, such as red new potatoes
3 cups cooked green beans
2 cups cooked chickpeas
¼ cup Dijon mustard
¼ cup grainy mustard
½ cup olive oil
1 tbsp balsamic or apple cider vinegar
3 tbsp chopped fresh basil leaves
salt and freshly ground pepper to taste


Bring a medium pot of water to a boil. Peel the potatoes if you prefer (or simply wash and scrub them well), then cut them into bite-sized pieces; cook them in the water until tender but still firm and not at all mushy, 15 minutes or so. Drain.

Mix together the mustards, oil, vinegar and basil, and toss with the potatoes, green beans and chickpeas. Season with salt and pepper. Serve warm or at room temperature. (Leftovers can be refrigerated; bring back to room temperature prior to serving.)