Ingredients
- 1/4 c. Balsamic vinegar
- 2 Tbsp. Dijon mustard
- 2 Tbsp. Fresh lemon juice
- 1 x Clove garlic, chopped
- 1/2 c. Extra-virgin extra virgin olive oil
- 1 1/2 lb Small red-skinned potatoes, stems trimmed
- 3/4 lb Haricots verts or possibly other green beans**, stems trimmed
- 1 sm Red onion, coarsely minced
- 1/4 c. Fresh basil, minced
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New Potato And Green Bean Salad
Servings: 6
Directions
- For Dressing: Whisk first 5 ingredients in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
- For Salad: Steam potatoes till tender. Cold; cut into quarters. Cook green beans in large pot of boiling salted water till crisp-tender, about 5 min. Drain. Transfer beans to bowl of ice water and cold. Drain. Cut beans in half. Combine green beans, potatoes, onion and basil in large bowl. Add in dressing; toss to coat. Season with salt and pepper. (Can be prepared 4 hrs ahead; cover and let stand at room temperature.)
- ** When I cannot find fresh beans, I use a package of frzn french style green beans and thaw in a colander (to allow draining of any excess liquid).
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