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    New Potato and Green Bean Salad


    Source of Recipe


    Daily Recipe Swap at Recipelink.com

    Recipe Introduction


    Posted by Gladys/PR

    List of Ingredients




    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




    Recipe



    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.
    4-6 servings

    Sherry in Missouri
    Sounds Good to Me!
 

 

 

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