Description
A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
Ingredients
- 1 ½ pounds red potatoes
- ¾ pound fresh green beans, trimmed and snapped
- ¼ cup chopped fresh basil
- 1 small red onion, chopped
- salt and pepper to taste
- ¼ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 dash Worcestershire sauce
- ½ cup extra virgin olive oil
Instructions
- Place the potatoes in a large pot
- and fill with about 1 inch of water. Bring to a boil
- and cook for about 15 minutes
- or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain
- cool
- and cut potatoes into quarters. Transfer to a large bowl
- and toss with fresh basil
- red onion
- salt and pepper. Set aside.
- In a medium bowl
- whisk together the balsamic vinegar
- mustard
- lemon juice
- garlic
- Worcestershire sauce and olive oil. Pour over the salad
- and stir to coat. Taste and season with additional salt and pepper if needed.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 10