Potato and Green Bean Salad with Balsamic Vinaigrette


This is a nice side dish that has a very light vinaigrette and mustard flavor.  The recipe makes about 4 servings, but can be easily scaled.  Can be served hot or cold.  Potato and Green Bean Salad with Balsamic Vinaigrette

  • 1 lb red potatoes, cut into 1″ cubes
  • 1 Tbsp butter
  • 1/2 pound fresh green beans, cut into 1″ pieces
  • 1/4 medium sweet onion, coarsely chopped
  • 2 Tbsp fresh basil leaves, chopped about 1/4″ square

Vinaigrette sauce

  • 1 Tbsp Balsamic vinegar
  • 1 clove garlic, minced
  • 1 Tbsp lemon juice
  • 1 dash Worcestershire sauce
  • 2 Tbsp olive oil
  • 1 Tbsp Dijon mustard
  • dash salt
  • dash pepper

Cube unpeeled potatoes and cook for 8 minutes in boiling water and butter.  Add green beans onion and cook for an additional 5 minutes.  Drain.

Make the vinaigrette sauce and chop the basil.

Place drained potatoes and beans back in the pot, add the sauce and basil.  Stir until evenly coated.  Can be served immediately or chilled for cold salad.


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