Italian Dijon Potatoes with Leeks & Long Beans
by Market Chef Brian Birde
5-6 small potatoes
One bunch long beans
Salt & pepper to taste
Start by dicing the potatoes into small cubes and place into a pan with olive oil and lid. Stir occasionally. Once the potatoes start to soften, add in long beans cut into inch-long pieces, and leeks – cleaned, sliced in half length-wise, and cut into inch-long pieces.
Mix Italian dressing with a tbsp of dijon mustard and stir into the veggies, with salt & pepper to taste. Sauté until leeks are tender and potatoes are lightly browned.