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New Potato and Green Bean Salad

posted by Cynthia Bowan on Family Fare


List of Ingredients




Dressing:
1/4 c. good quality Balsamic vinegar
2 T. Dijon-style mustard
2 T. fresh lemon juice
1 -2 garlic cloves, finely minced (depending on taste and size)
1 /2 tsp. Worcestershire sauce
1/2 c. 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 c. 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-sized pieces. Cook green beans in a pot of water or steam until
crisp-tender. Do not over cook. 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, tossing to coat. Season with salt and pepper to tast. Serves
4-6.

Recipe maybe doubled or tripled etc. Do not use canned beans, nor make this
too far ahead of time. After a couple of days, the vinegar makes the beans
tough.