Red Potato and Green Bean Salad

Red Potato and Green Bean Salad

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  • 1 1/2 pounds small red-skinned potatoes
  • 3/4 pounds small green beans, rinsed and stem ends trimmed
  • 1 small sweet onion, coarsely chopped
  • 1/4 cup chopped fresh basil leaves
  • Salt and pepper to taste

Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar
  • 1 clove garlic, minced
  • 2 tablespoons fresh lemon juice
  • Dash of Worcestershire sauce or to taste
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • Coarse kosher salt
  • Coarsely gorund black pepper


In a large pot over medium-high heat, steam potatoes until tender. Remove from heat and let cool. Cut into quarters.

In a pot of boiling salted water, cook green beans approximately 5 to 6 minutes or until crisp tender. Remove from heat and drain. Transfer beans to a bowl of ice water and let cool. When cool, drain and cut beans in half.

In a large bowl, combine potatoes, green beans, sweet onion and basil. Add balsamic vinaigrette and toss to coat. Season with salt and pepper to taste.

For Balsamic Vinaigrette

In a small bowl or jar, whisk ingredients together. Season to taste with salt and pepper.

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