New potato and green bean salad

6 Servings

Ingredients

Quantity Ingredient
¼ cup Balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons Fresh lemon juice
1 Clove garlic; minced
½ cup Extra-virgin olive oil
1½ pounds Small red-skinned potatoes; stems trimmed
¾ pounds Haricots verts or other green beans**; stems trimmed
1 small Red onion; coarsely chopped
¼ cup Fresh basil; chopped

Directions

DRESSING

SALAD

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).

Recipe by: Bon Appetite July 1994 Posted to MC-Recipe Digest by Carriej999@... on Feb 4, 1998

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