New potato and green bean salad

New potato and green bean salad

Ingredients/Components

• Dijon mustard - 2 Tbsp
• dash of Worcestershire sauce - 1 item
• garlic clove, minced - 1 item
• fresh lemon juice - 2 Tbsp
• balsamic vinegar - 1/4 c
• chopped fresh basil - 1/4 c
• extra virgin olive oil - 1/2 c
• small red-skinned potatoes
• small red onion, coarsely chopped - 1 item
• thin green beans, stems trimmed - 3/4 lb

How to make new potato and green bean salad:

Salad:1 1/2 lb. small red-skinned potatoes3/4 lb. thin green beans, stems trimmed1 small red onion, coarsely chopped1/4 c. chopped fresh basil 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.)

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.) Yield: 6 servings.

Recipe categories: < 60 mins, Time to make, Salads.