Green Bean and Potato Salad
Green Bean and Potato Salad with Balsamic Vinaigrette
Green Bean and Potato Salad with Balsamic Vinaigrette - takes about 20 minutes to make! Can serve warm or cold. Green beans, red potatoes, red onion, basil, olive oil, balsamic vinegar, dijon mustard, lemon juice, worcestershire sauce and garlic. Great side dish for summer cookouts! Everyone loved it!
You can make this a day or two in advance and keep it refrigerated until you are ready to serve. I think it gets better as it sits in the fridge. It only takes about 15 minutes to make and it tasted delicious! This would be great at a potluck or your upcoming Memorial Day cookout!
side dish, salad, potatoes, green beans
Side dish
American
Yield: serves 6
Green Bean and Potato Salad
prep time: 10 minscook time: 20 minstotal time: 30 mins
Green Bean and Potato Salad with Balsamic Vinaigrette - takes about 20 minutes to make! Can serve warm or cold. Green beans, red potatoes, red onion, basil, olive oil, balsamic vinegar, dijon mustard, lemon juice, worcestershire sauce and garlic. Great side dish for summer cookouts! Everyone loved it!
ingredients:
- 1-1/2 lb small red potatoes
- 1-lb fresh green beans, trimmed
- 1 small red onion, chopped
- 1/4 cup chopped fresh basil
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 Tbsp dijon mustard
- 2 Tbsp lemon juice
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp Worcestershire sauce
- 1 garlic clove, minced
instructions:
- Bring a pot of water to a boil. Add potatoes and cook for 15 minutes. Add green beans to water with potatoes. Cook an additional 5 minutes. Drain potatoes and green beans.
- Cut cooked potatoes in half (or quarter depending on size). Place potatoes, green beans, onion and basil in bowl.
- Whisk together extra-virgin olive oil, balsamic vinegar, dijon mustard, lemon juice, salt, pepper, Worcestershire and garlic. Pour over potato mixture. Toss to coat.
- Serve immediately or cover and refrigerate.
All images and text ©Plain Chicken, Inc.
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