New Potato and Green Bean Salad
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Family Tested & Approved
extra-virgin olive oil
small red skinned potatoes
haricot verts or other green beans - stems trimmed
red onion - coarsely chopped
chopped fresh basil
pine nuts (optional)
FOR THE DRESSING: Whisk first 5 ingredietns in a medium bowl.
Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and re-whisk before using
FOR THE SALAD: Steam potatoes until tender; Cool and cut into quarters.
Cook green beans in large pot of boiling water (salted) until crisp-tender (about 5 minutes); Drain and cut in half.
Combine green beans, potatoes, onion and basil in a large bowl. (Optionally add pine nuts)
Add dressing and toss to coat. Season with salt and pepper. Can be prepared 4 hours ahead, covered and let stand at room temperature.
Last Updated: Tue, Jun 28, 2011