My generous neighbor, Jack gave me a huge bag of freshly picked green beans – aren’t I so lucky to be his neighbor? I had some small baby Dutch potatoes in the refrigerator that needed to be used up so I thought they and the green beans would be tasty tossed together with a balsamic dressing and fresh chopped basil. It was so quick and simple to make and tasted fantastic. We all really, really enjoyed it.
Balsamic Green Bean and Potato Salad:
- 2 cups baby Dutch potatoes
- 2 cups green beans, trimmed and halved crosswise
- 3 tbsp olive oil
- 1 1/2 tablespoons balsamic vinegar
- Juice of 1/2 a lemon
- 1 clove of garlic, minced
- 1/2 teaspoon sugar
- 1/4 teaspoon Dijon mustard
- 2-3 tbsp fresh basil leaves, chopped
How to Make a Balsamic Green Bean and Potato Salad
Fill a large saucepan with water and season with salt. Add the potatoes and bring to a boil and cook until the potatoes are tender, 10-12 minutes. Add the green beans and cook for 3-5 minutes. Drain and let stand.
Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, sea salt, and fresh cracked pepper to taste. Whisk in the olive oil until combined.
Toss the potatoes and beans with the dressing to coat and top with freshly chopped basil. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net