Green Bean and Potato Salad

By garrett_mccutcheon

Ingredients

• 1 1/2 lbs. red potatoes
• 3/4 lbs. fresh green beans, trimmed and
• snapped
• 1/4 cup chopped fresh basil
• 1 small red onion, chopped
• salt and freshly ground black pepper to
• taste
• 1/4 cup balsamic vinegar
• 2 Tbsp. Dijon mustard
• 2 Tbsp. freshly squeezed lemon juice
• 1 clove garlic, minced
• 1 dash Worcestershire sauce
• 1/2 cup extra virgin olive oil

Details

Servings 10

Preparation

Step 1

This tangy potato salad relies on a unique flavor combination to set it apart from the crowd. It can be made ahead and served alongside your favorite steak or poultry dish.

Boil potatoes in a large pot for about 15 minutes or until just tender. Drain, cool and cut into quarters; transfer to a large bowl. Meanwhile, steam green beans for 10 minutes; drain and add to bowl. Add basil, onion, salt and pepper. Set aside.

In a medium bowl, whisk together balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the potatoes and beans and stir to coat. Season with
additional salt and pepper if needed.