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>