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New Potato and Green Bean Salad

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/2 cup extra-virgin olive oil

1 1/2 pounds small red-skinned potatoes, stems trimmed
3/4 pound haricots verts or other green beans, stems trimmed
1 small red onion, coarsely chopped
1/4 cup fresh basil, chopped

Whisk first 5 ingredients in medium bowl. Gradually whisk in oil.
Season to taste with salt and pepper.

Steam potatoes until tender. Cool; cut into quarters. 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. Combine green beans, potatoes,
onion and basil in large bowl. Add dressing; toss to coat. Season
with salt and pepper.

Note: When I can't find fresh beans, I use a package of frozen
French style green beans and thaw in a colander (to allow draining
of any excess liquid).


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Everyone loved this., August 10, 2006 - 11:54 AM
Reviewer: Anonymous from Chesapeake, Virginia
It is better the 2nd day. Everyone wanted the recipe.

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