Email to Wendy       

New Potato and Green Bean Salad

Recipe Introduction


A delightful potato salad for summer time. This may have originally come from Bon Apetit.





List of Ingredients



• 1/4 cup balsamic vinegar
  
• 2 tablespoons balsamic vinegar
  
• 2 tablespoons fresh lemon juice
  
• 1 garlic clove, minced
  
• dash of Worcestershire \sauce
  
• 1/2 cup extra-virgin olive oil
  
• 1 1/2 pounds small red skinned potatoes
  
• 3/4 pound haricots vert or other small green beans, trimmed
  
• 1 small red onion, coarsely chopped
  
• 1/4 cup fresh basil
  






Instructions



1. 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 refrigerate. Bring to room temperature and re-whisk before using.)
   
   
2. For Salad: Steam potatoes until tender. Cool; cut into quarters.
   
   
3. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to bowl of ice water and cool. Drain. Cut beans in half.
   
   
4. Combine green beans, potatoes, onion and basil. Add dressing; toss to coat. Season with salt and pepper.
   
   



RECIPE CONTINUES

PREV SECTION | NEXT SECTION