New Potato and Green Bean Salad

Toni Farris


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!)

★★★★★ 1 vote
1 Hr


1/4 c
balsamic vinegar
2 Tbsp
dijon mustard
2 Tbsp
fresh lemon juice
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)


1FOR THE DRESSING: Whisk first 5 ingredietns in a medium bowl.
2Gradually whisk in oil.
3Season 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
4FOR THE SALAD: Steam potatoes until tender; Cool and cut into quarters.
5Cook green beans in large pot of boiling water (salted) until crisp-tender (about 5 minutes); Drain and cut in half.
6Combine green beans, potatoes, onion and basil in a large bowl. (Optionally add pine nuts)
7Add 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