Potato and Green Bean Salad with Dijon Vinaigrette~

Adapted from Bon Appetit


1 1/2 pounds new potatoes

3/4 cup fresh green beans, trimmed and snapped in half

1 small red onion, chopped

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup good quality balsamic vinegar

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

2 cloves of garlic, minced

1 dash Worcestershire sauce

1/2 cup extra virgin olive oil

1/4 cup chopped fresh basil  


Place potatoes in a pot and cover with water. Cook till tender, drain and allow to cool slightly. Steam green beans till just tender, rinse in cold water to stop cooking process.

Cut potatoes in half and place in bowl. Add beans and onions.


Make dressing by whisking together salt, pepper, vinegar, mustard, lemon juice, garlic and Worcestershire. Continue whisking while slowly adding olive oil.  Add dressing to potato mixture and sprinkle with basil.  Toss gently to combine. Serve at room temperature.


Serves 8.

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