3 lbs. Red potatoes, cut into bite sized pieces
7     Tbsp. olive oil, divided
3 ½  tsp. Salt, divided
½     tsp. fresh ground black pepper
½     lb. green beans, cut into 1” pieces
3      Tbsp. Balsamic vinegar
2      Tbsp. Dijon mustard
½     cup chopped sun dried tomatoes in oil
1      cup coarsely chopped, pitted kalamata olives
½     cup feta cheese
1      cup basil leaves, cut into ribbons
½     cup pine nuts

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1. Preheat oven to 375°. Toss potatoes with 1 Tbsp. Oil and ½ tsp. Each salt and pepper. Arrange in a single layer on a a baking pan and bake until golden brown. 30-45 minutes.

2. Bring a medium saucepan of water to a boil. And add remaining salt. Add green beans and cook until tender, about 5 minutes. Drain and rinse with cold water.

3. In a large bowl, whisk together vinegar, Dijon mustard, and remaining oil. Add potatoes and beans and toss to coat. Stir in tomatoes, pine nuts and olives; top with feta and basil.

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