Balsamic Potato and Green Bean Salad

By slmorgan13

Ingredients

• 1 1/2 lbs small new potatoes
• Salt
• 10 oz green beans; trimmed & halved
• 2 tablespoon balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sugar
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon pepper
• 1/2 cup extra virgin olive oil
• 4 scallions; thinly sliced
• 2 teaspoon fresh thyme; chopped
• plus whole sprigs for garnish

Details

Servings 4

Preparation

Step 1

In a large saucepan, place the potatoes, 2 teaspoons 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 teaspoon salt. Whisk in the 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.