Wednesday, April 15, 2009

Garden Bean and Potato Salad with Balsamic Vinaigrette

The balsamic and Dijon mustard create a wonderful and distinct flavor for some every day vegetables.
  • 1 1/2 lbs. small red potatoes, cubed
  • 3/4 lb. fresh green beans, trimmed
  • 1 small red onion, chopped
  • 1/4 c. chopped fresh basil
  • 1/2 c. extra virgin olive oil
  • 1/4 c. balsamic vinegar
  • 2 TBS Dijon mustard
  • 2 TBS fresh lemon juice
  • 1 tsp salt
  • 1/4 tsp pepper
  • dash of Worcestershire sauce
  • 1 garlic clove, minced


  1. Arrange potatoes in a steamer basket** over boiling water; cover and steam for 20 minutes or until tender. Place in a large serving bowl.
  2. Arrange beans in a steamer basket ** over boiling water; cover and steam for 10 minutes or until crisp-tender
  3. Add the beans to the potatoes; add the onion and basil.
  4. In a large bowl, mix the olive oil, balsamic vinegar, Dijon mustard, lemon juice, salt and pepper, a dash of Worcestershire sauce, and the minced garlic. Mix vigorously with a wire whisk.
  5. Pour Vinaigrette over potato mixture and toss gently. Serve immediately, or cover and chill.

Serves 6

No comments: