This green bean potato salad has a delicious twist. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
Ingredients
- ½ pounds red potatoes: 1 piece
- green beans, trimmed and snapped: 0.75 pound (fresh)
- red onion: 1 piece (chopped)
- fresh basil: 0.25 cup (chopped)
- salt and pepper: (to taste)
- Extra virgin olive oil: 0.5 cup
- balsamic vinegar: 0.25 cup
- Dijon mustard: 2 Tbsp
- lemon juice: 2 Tbsp (fresh)
- clove garlic: 1 piece (minced)
- dash Worcestershire sauce: 1 piece
Metric Conversion
Stages of cooking
-
Place potatoes in a large pot and fill with about 1 inch of water; bring to a boil. Cook until potatoes are tender, about 15 minutes; add green beans to steam after the first 10 minutes. Drain and allow to cool slightly.
-
Cut potatoes into quarters and transfer to a large bowl. Add green beans, onion, basil, salt, and pepper; toss until combined. Set aside.
-
Whisk together olive oil, balsamic vinegar, mustard, lemon juice, garlic, and Worcestershire sauce in a medium bowl until well combined. Pour over salad and stir to coat. Season with salt and pepper.
