Potato and Green Bean Salad with Dijon Vinaigrette

Potato and Green Bean Salad with Dijon Vinaigrette

A dear friend shared this potato salad recipe with me eons ago…and I’ve been preparing it ever since. It’s best made with fresh green beans, though I’ve used frozen in a pinch. Perfect for picnics or barbecues…the lack of mayonnaise prevents the paranoia when it sits out for more than a half hour. I love walking out the back door to my herb garden to snip off enough basil for the  recipe…one of the many joys of summer…dried will just not do in this recipe. Investing in a good bottle of balsamic vinegar will also make a huge difference in the results. This Potato and Green Bean Salad with Dijon Vinaigrette is definitely a keeper.

Ingredients

  • 1½ pounds new potatoes
  • ¾ cup fresh green beans, trimmed and snapped in half
  • 1 small red onion, chopped
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ¼ cup good quality balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 cloves of garlic, minced
  • 1 dash Worcestershire sauce
  • ½ cup extra virgin olive oil
  • ¼ cup chopped fresh basil
Read the whole recipe on That Skinny Chick Can Bake