New Potato and Green Bean Salad -- Quad-Cities Online Recipe Book
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New Potato and Green Bean Salad

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Ingredients

DRESSING
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 garlic clove, minced
Dash of Worcestershire sauce
1/2 cup extra-virgin olive oil
Salt and pepper
SALAD
1 1/2 pounds small red-skinned potatoes
3/4 pound fresh haricots verts or other slender green beans, stems trimmed
1 small red onion, coarsely chopped
1/4 cup chopped fresh basil

Instructions

For dressing: Whisk the balsamic vinegar, mustard, lemon juice, garlic and Worcestershire sauce in a medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and whisk again before using.) For salad: Steam potatoes until tender. Cool; cut into quarters. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to bowl of ice water and cool; drain. Cut beans in half. Combine green beans, potatoes, onion and basil in large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temperature.)

Linda Enders Port Byron



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