Green Bean and Potato Salad
Description
This green bean potato salad with red onion and basil is tossed in a zippy Dijon mustard and balsamic vinaigrette for a tasty side dish or easy lunch.
Ingredients
•
1 1/2 pounds red potatoes
•
3/4 pound fresh green beans, trimmed and snapped
•
1 small red onion, chopped
•
1/4 cup chopped fresh basil
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salt and pepper to taste
•
1/2 cup extra virgin olive oil
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1/4 cup balsamic vinegar
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2 tablespoons Dijon mustard
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2 tablespoons fresh lemon juice
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1 clove garlic, minced
•
1 dash Worcestershire sauce
Directions
1
Place potatoes in a large pot and fill with about 1 inch of water; bring to a boil. Cook until potatoes are tender, about 15 minutes; add green beans to steam after the first 10 minutes. Drain and allow to cool slightly.
2
Cut potatoes into quarters and transfer to a large bowl. Add green beans, onion, basil, salt, and pepper; toss until combined. Set aside.
3
Whisk together olive oil, balsamic vinegar, mustard, lemon juice, garlic, and Worcestershire sauce in a medium bowl until well combined. Pour over salad and stir to coat. Season with salt and pepper.