Green Bean Red Potato Salad Recipe is easy to make, so delightful to look at, plus so very tasty!
This potato salad is a great make-ahead salad that will keep for several days and improve in flavor. The Balsamic Vinegar and Dijon Mustard Dressing adds a special touch and makes the flavor dance – it is delightful. This salad makes a great potluck dish to take to a gathering. Give it a try!
This Potato Salad Recipe from More Good Eatz! – A Recipe Collection by Steve Donner of California.
More wonderful Salads and Salad Dressing Recipes.
- 1 1/2 pounds small red potatoes
- 3/4 pound small green beans, rinsed and stem ends trimmed
- 1 small sweet onion, coarsely chopped
- 1/4 cup basil leaves, freshly chopped
- 1/4 cup balsamic vinegar (good-quality)
- 1 clove garlic, minced
- 2 tablespoons lemon juice, fresh-squeezed
- Dash of Worcestershire sauce of to taste
- 1/2 cup olive oil, extra-virgin
- 2 tablespoons Dijon mustard
- Coarse salt
- Black pepper, coarsely ground
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Prepare Balsamic Vinaigrette; set aside.
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In a large pot over medium-high heat, steam potatoes until tender. Remove from heat and let cool; cut into quarters.
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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 bean to a bowl of ice water and let cool. When beans are cool, drain and cut beans in half.
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In a large bowl, combine potatoes, green beans, sweet onion, and basil.
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Add Balsamic Vinaigrette and toss to coat. Season with salt and pepper to taste.
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NOTE: This salad will hold for several days and improves in flavor. You can serve the salad chilled or at room temperature.
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Makes 4 servings.
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In a small bowl or jar, whisk together balsamic vinegar, garlic, lemon juice, Worcestershire sauce, olive oil, and Dijon mustard. Season with salt and pepper to taste.
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Cover and refrigerate until ready to use. To use, bring to room temperature.
Categories:
Balsamic Vinegar Bean Salads Green Beans Potato Salads Potatoes Salad & Salad Dressing Recipes