Balsamic Potato and Green Bean Salad

By ccavaletti

Ingredients

• 1-1/2 lbs small new potatoes
• Salt
• 10 oz green beans, trimmed and halved crosswise
• 2 Tbsp balsamic vinegar
• 1 Tbsp fresh lemon juice
• 1/2 tsp sugar
• 1/4 tsp Dijon mustard
• 1/4 tsp pepper
• 1/2 c extra-virgin olive oil
• 4 scallions, thinly sliced
• 2 tsp chopped fresh thyme, plus whole sprigs for garnish

Details

Servings 8
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

In a large saucepan, place the potatoes, 2 tsp salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.

Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper, and 1 tsp salt. Whisk in olive oil until combined.

Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme.

Season with more salt and pepper to taste and top with thyme sprigs.

Serve warm or at room temperature.

From Everyday with Rachael Ray