6-8 medium Potatoes - diced (Yukon gold or small red)
1/3 cup olive oil
Fresh herbs – I like to use chives, rosemary, oregano and thyme but feel free to add your personal favorites.
1 1/2 cups chopped green beans

Mix potatoes, oil and herbs together and roast in a 400o oven for 25 minutes (stir occasionally) then add green beans and roast for 15 minutes more. Let cool to luke warm. Toss with dressing and serve.

Dressing:

1/3 cup red wine vinegar
1 heaping tbs. Dijon mustard
2 eggs yolks
3 tbs. fresh chopped herbs - you can use the same as when roasting or add additional like basil and tarragon.

1-1 1/2 cup olive oil

Place all ingredients except oil into a blender and whirl together lightly, slowly add oil to make a creamy dressing. If the dressing gets to thick you may add some luke warm water to thin.

Note: If the thought of raw eggs makes you nervous - coddle the eggs before breaking. Add the eggs to boiling water for 30 seconds, and then separate as usual.

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