Two-potato Salad with Dijon Vinaigrette

Bring a large pot of salted water to a boil. Cut the baby purple potatoes and baby white potatoes into quarters and add to the boiling water.

Once the potatoes have been cooking for 10 minutes, add the long green beans to the same pot.

Cook until the potatoes are tender when pierced with a fork and the green beans are bright green and crisp-tender. Drain well and transfer to a large bowl.

While the potatoes and beans cook, halve the cherry tomatoes and thinly slice the celery stalks.

In a small bowl, whisk together the Dijon vinaigrette ingredients (using the thinly sliced red onion and finely chopped dill pickle).

Pour the warm vinaigrette over the hot potatoes and green beans, tossing gently to coat.

Add the halved cherry tomatoes, sliced celery, and chopped fresh parsley to the bowl and toss gently until combined.

Allow the salad to cool to room temperature, tossing occasionally so the flavors meld together, about 10 minutes.

Taste and adjust seasoning with salt and pepper as needed before serving.