New Potato and Green Bean Salad

Toni Farris

By
@tkay60

When invited to summer picnics or BBQs, this is the dish I'm always asked to bring along. Hope you enjoy as much as I do. (I'm not very good at taking pictures - but I'll keep working on it!)


Featured Pinch Tips Video

Comments:

Serves:

6-8

Prep:

1 Hr

Ingredients

1/4 c
balsamic vinegar
2 Tbsp
dijon mustard
2 Tbsp
fresh lemon juice
1
garlic clove
1 dash(es)
worcestershire sauce
1/2 c
extra-virgin olive oil
1 1/2 lb
small red skinned potatoes
3/4 lb
haricot verts or other green beans - stems trimmed
1 small
red onion - coarsely chopped
1/4 c
chopped fresh basil
1/4 c
pine nuts (optional)

Directions Step-By-Step

1
FOR THE DRESSING: Whisk first 5 ingredietns in a medium bowl.
2
Gradually whisk in oil.
3
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
4
FOR THE SALAD: Steam potatoes until tender; Cool and cut into quarters.
5
Cook green beans in large pot of boiling water (salted) until crisp-tender (about 5 minutes); Drain and cut in half.
6
Combine green beans, potatoes, onion and basil in a large bowl. (Optionally add pine nuts)
7
Add dressing and toss to coat. Season with salt and pepper. Can be prepared 4 hours ahead, covered and let stand at room temperature.

About this Recipe

Course/Dish: Potatoes, Potato Salads
Hashtags: #green, #beans, #new