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