3 lb red skinned potatoes, cubed
½ lb fresh green beans, cut into 1 inch pieces
1 - 2.2 oz can sliced black olives
½ cup chopped celery
½ cup chopped onion
½ cup Lesley Elizabeth - Extra Virgin Olive Oil
4 Tbsp white wine vinegar
2 Tbsp Lesley Elizabeth - Lemony Dill Seasoning
2 Tbsp Dijon mustard
Salt and pepper to taste

Place cubed potatoes in large saucepan. Add water to cover. Bring to boil and cook until potatoes are just tender (5-6 minutes). Add beans and cook 2 minutes more. Drain and cool. Mix potatoes, beans, olives, celery, and onion in large bowl. Whisk together with remaining ingredients. Add salt and pepper to taste. Refrigerate at least 4 hours before serving.