green beans, trimmed and sliced diagonally in 1-in. (2.5-cm) pieces
white wine vinegar
whole grain Dijon mustard
smoked salmon strips
chopped fresh parsley
green onions, thinly sliced
salt and pepper
Cut potatoes into wedges and steam until fork-tender, about 18 minutes; add green beans during last 2 minutes of cooking. Let cool to room temperature.
In a large bowl, whisk together vinegar, honey, mustard, mayonnaise and oil.
Roughly cut salmon into chunks. Add to dressing along with potatoes, green beans, parsley and green onions. Toss gently, season to taste with salt and pepper. Serve warm or refrigerate to serve chilled.
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