LOCATION: Recipes >> Salad Recipes >> New Potato and Green Bean Salad
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New Potato and Green Bean Salad
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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
For Dressing: Whisk first 5 ingredients in medium bowl. Gradually
whisk in oil. Season to taste with salt and pepper. (Dressing
can be made 1 day ahead. Cover and refrigerate. Bring to room
temperature and rewhisk before using.)
For Salad: 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. (Can be prepared 4 hours
ahead; cover and let stand at room temperature.)
** 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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