This green bean potato salad has a delicious twist. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
Ingredients
1 ½ pounds red potatoes
¾ pound fresh green beans, trimmed and snapped
1 small red onion, chopped
¼ cup chopped fresh basil
salt and pepper to taste
½ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
Step by step
Place potatoes in a large pot and fill with about 1 inch of water; bring to a boil. Cook until potatoes are tender, about 15 minutes; add green beans to steam after the first 10 minutes. Drain and allow to cool slightly.
Cut potatoes into quarters and transfer to a large bowl. Add green beans, onion, basil, salt, and pepper; toss until combined. Set aside.
Whisk together olive oil, balsamic vinegar, mustard, lemon juice, garlic, and Worcestershire sauce in a medium bowl until well combined. Pour over salad and stir to coat. Season with salt and pepper.
