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New Potato And Green Bean Salad

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains	French		6	Servings

INGREDIENTS

1/4	c	Balsamic vinegar
2	T	Dijon mustard
2	T	Fresh lemon juice
1		Clove garlic, minced
1/2	c	Extra-virgin olive oil
1 1/2	lb	Small red-skinned potatoes
		stems trimmed
3/4	lb	Haricots verts or other
		green beans** stems
		trimmed
1		Red onion, coarsely chopped
1/4	c	Fresh basil, chopped

INSTRUCTIONS

For Dressing: Whisk first 5 ingredients in medium bowl. Gradually
whisk in oil. Season to taste with salt and pepper. (Dressing can be
made 1 day ahead. Cover and refrigerate. Bring to room temperature  and
rewhisk before using.)  For Salad: Steam potatoes until tender. Cool;
cut into quarters. Cook  green beans in large pot of boiling salted
water until crisp-tender,  about 5 minutes. Drain. Transfer beans to
bowl of ice water and cool.  Drain. Cut beans in half. Combine green
beans, potatoes, onion and  basil in large bowl. Add dressing; toss to
coat. Season with salt and  pepper. (Can be prepared 4 hours ahead;
cover and let stand at room  temperature.)  ** When I can't find fresh
beans, I use a package of frozen french  style green beans and thaw in
a colander (to allow draining of any  excess liquid).  Recipe by: Bon
Appetite July 1994  Posted to MC-Recipe Digest by Carriej999@aol.com on
Feb 4, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 574 Calories From Fat: 340 Total Fat: 37.8g Cholesterol: 121.9mg Sodium: 315.3mg Potassium: 483.4mg Carbohydrates: 22.6g Fiber: 6.5g Sugar: 2.8g Protein: 35.5g