New potato and green bean salad - bon appetit

6 servings

Ingredients

Quantity Ingredient
¼ cup Balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons Fresh lemon juice
1 Garlic dove, minced
Dash of Worcestershire sauce
½ cup Extra-virgin olive oil
1½ pounds Small red-skinned potatoes
¾ pounds Haricots verts or other green beans, stems trimmed
1 small Red onion, coarsely chopped
¼ cup Chopped fresh basil

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 ofice 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.) Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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