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New Potato And Green Bean Salad

New Potato And Green Bean Salad

Prep Time 30 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American
Servings 10



  • ¼ cup local balsamic vinegar such as GB Olive Oil Co.
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 local garlic clove minced
  • 1 dash Worcestershire sauce
  • ½ cup local olive oil such as GB Olive Oil Co.
  • Kosher salt and fresh ground black pepper


  • 1 ½ pounds local small red-skinned potatoes
  • ¾ pound fresh local green beans stems trimmed
  • ¼ cup chopped local red onion
  • ¼ cup chopped local fresh basil


For Dressing:

  • Whisk balsamic vinegar, mustard, lemon juice, garlic and Worcestershire sauce together in a medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Set aside.

For Salad:

  • Steam potatoes until tender; cool. Cut into quarters and place in a large bowl.
  • Cook green beans in a large pot of boiling salted water until crisp-tender, about 5 minutes; drain. Transfer beans to a bowl of ice water to stop the cooking process; drain. Cut beans in half and add to the potatoes with the onion and basil.
  • Add dressing and toss to coat. Season with salt and pepper. Serve at room temperature.
Keyword Green Been, Potato, salad

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