New Potato & Green Bean Salad
Created by Suzanne CarlockCourse: Salad
Season(s): Summer, Fall
Ingredients
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- dash Worcestershire sauce
- 1/3 cup extra virgin olive oil
- Salt pepper to taste
- 1 1/2 pounds small red skin potatoes
- 3/4 pounds green beans stems trimmed
- 1 small red onion, coarsely chopped
- 1/2 cup fresh basil in strips
Instructions
Cook potatoes. Cool. Cut into quarters. Cook beans in salted water for 5 min. Drain. Place in ice water to cool. Drain again.
Combine vegetables and basil. Toss with dressing. Let stand and serve at room temperature.This recipe can be made ahead of time.
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