Potato and Bean Salad

Cube up 2lb yukon gold potatoes (you can peel them as much or as little as you like) and start them boiling in salted water. Trim the ends off a half pound of yellow beans and cut them into thirds.

Juice a lemon and add a tablespoon of white vinegar and 2 tablespoons of spicy brown mustard in a little bowl.

Add the beans to the potatoes after about 8-10 mins of boiling, and boil them together for 5 more minutes. You might wanna do a bite test a few times in there to make sure the potato is cooked but not mushy. The beans will be tender with a little crunch in the middle.

Drain your newly boiled vegetables and spread them out on a baking sheet or a cake pan or a cookie sheet. Some kind of flat thing that the veg can steam out on. Sprinkle them with kosher salt and then pour the lemon juice concoction all over it. Stir it around and salt it again. You can even pepper it a little bit too. Let that all cool down for awhile, maybe by a window like a pie.

Mix together 1c mayo and 1/2c Greek yogurt (or sour cream) and add thinly sliced green tops from the big onion you got for making cucumber salad. There might be almost a half cup of green onion and it looks like a lot, but the tops have a milder flavor and make the salad super pretty! You can always add half now and more after you mix everything together and have a taste.

Mix the cooled vegetables with the dressing and taste it to see if you want more salt or pepper or onion. Then put it in the fridge and taste it again after a few hours or the next day to check the seasoning one last time. Ta-da!