- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Peanut-free, Tree nut-free
Ingredients
- 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
Directions
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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