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Potato and Green Bean Salad




Source of Recipe


Internet


List of Ingredients




Dressing:
1/4 cup balsamic vinegar
2 Tbsp. Dijon mustard
2 Tbsp. fresh lemon juice
1 garlic clove, minced
Dash Worcestershire sauce
1⁄2 cup olive oil

Salad:
1 1⁄2 lb. potatoes
3/4 lb. green beans, de-stem
Scallions, coarsely chopped
1/4 cup chopped fresh basil

Yield: 6 servings



Recipe



Whisk first 5 ingredients in bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temp and re-whisk before using.)

Steam potatoes until tender. Cool; cut into quarters. Steam green beans until tender crisp. Transfer beans to bowl of ice water and cool. Drain. Cut beans in half. Combine green beans, potatoes, scallions and basil in large bowl.

Add dressing; toss to coat.