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New Potato and Green Bean Salad


Dressing:
1/4 cup balsamic vinegar
2 tablespoons Dijon Country Style mustard
2 tablespoons fresh lemon juice
1 garlic clove, pressed or finely minced
dash of Worcestershire sauce
1/2 cup light olive oil


Salad:
1 1/2 lb. small red-skinned potatoes
1/4 lb. small thin fresh green beans
1 small red onion, coarsely chopped
1/4 cup fresh basil, chopped


For the dressing: Whisk first 5 ingredients in a medium bowl. Gradually whisk in oil. Season to taste with salt and pepper if desired. This can be made a day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.

For the salad: Steam potatoes until tender. Cool; cut into quarters or bite size pieces. Next cook green beans in a pot of water or steam until crisp-tender. Do not over cook. Approx. 5 min. Drain and transfer beans to a bowl of ice water and cool. Drain. Combine green beans, potatoes, onion and basil in a large bowl. Add dressing toss to coat. Season with salt and pepper to taste if desired. Recipe may be doubled or tripled etc. for large groups. I prefer using small pencil size green beans or filet beans. Do not use canned beans.

(Suggestion: do not make this too far ahead of time, it does not keep well because after a couple of days the vinegar makes the beans tough.)

Yield: 4 to 6 Servings

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