Prepare Balsamic Vinaigrette; set aside.
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 bean to a bowl of ice water and let cool. When beans are 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.
NOTE: This salad will hold for several days and improves in flavor. You can serve the salad chilled or at room temperature.
Makes 4 servings.
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.
Cover and refrigerate until ready to use. To use, bring to room temperature.
Green Bean and Red Potato Salad Recipe: https://whatscookingamerica.net/PotatoBeanSalad.htm