Author :: Mrs Liz
Category :: Salads / Veggies / Fruits
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
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup Balsamic vinegar
- 2 Tablespoons coarse grain OR Dijon mustard
- 2 Tablespoons fresh lemon juice
- 1 clove of garlic, minced
- 1 dash Worcestershire sauce
- 1/2 cup extra vingin olive oil
From: Amanda Nell, of Colgate, WI
Place the whole, unpeeled potatoes in a large pot with water to cover. Boil potatoes for 15 minutes OR until tender; add the green beans at the last 5 minutes of boiling.
Drain and cool the potatoes and green beans.
Cut the potatoes into quarters.
Transfer the potatoes and green beans to a large bowl and toss with bail, onion, salt and pepper.
In another bowl whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour mixture over te potato and green bean mixture; stir to coat.
Serve fully chilled.
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