Green Bean and Potato Salad

SUBMITTED BY: OMEGAJASMINE

"A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette."

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

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INGREDIENTS

1 1/2 pounds red potatoes
3/4 pound fresh green beans, trimmed and snapped
1/4 cup chopped fresh basil
1 small red onion, chopped
salt and pepper to taste
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil

READ REVIEWS (19)

DIRECTIONS

Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.

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REVIEWS

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Reviewed on Jul. 1, 2006 by MOMOFSCLG

If you are looking for something different, that is going to be a real crowd pleaser....look no further!!! This is an excellent recipe and a great one for BBQ's (where the food sits out) or if you have to make something and travel with it. No mayo- no worries. I stuck with the base recipe but would suggest 2 things: 1. Plunge the green beans into ice water after you steam them so they retain their beautiful color. 2. I added chopped, wonderfully ripe, tomatoes, and black olives. Really added great color and flavor! The dressing recipe has a terrfic flavor to it----best served after several hours of marinating or even overnight!

12 users found this review helpful

Reviewed on Jul. 26, 2006 by MIDOW

Good way to get a potato salad without the chance of getting sick from it sitting out for long. It has good flavour and definitely needs to sit overnight for the flavours to blend. The only change was to add a little extra garlic. I gave it only four stars because I did find one better potato salad recipe here, but this one still is nice.

4 users found this review helpful

Reviewed on May 14, 2007 by Renee Ridgeway

Sorry but I was kinda disappointed in this one... Followed the recipe exactly and although it came out "okay", it was far from great. Something in the dressing ingredients is off. I think it was way too much olive oil and the balsamic was a bit over powering as well. We liked the idea of mixing the green beans in with potatoes and onions, but the dressing needs work. Maybe someone could "tweak" this into a five star recipe and post their findings here for the rest of us???

2 users found this review helpful

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Recipe Submitter:

OMEGAJASMINE

	Cooking Level: Expert Home Town: Travelers Rest, South Carolina, USA Living In: Greenville, South Carolina, USA
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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 177

Total Fat: 11.6g
Cholesterol: 0mg
Sodium: 121mg
Total Carbs: 17g
Dietary Fiber: 2.5g
Protein: 2.1g

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