You can make this a day or two in advance and keep it refrigerated until you are ready to serve. I think it gets better as it sits in the fridge. It only takes about 15 minutes to make and it tasted delicious! This would be great at a potluck or your upcoming Memorial Day cookout!
Green Bean and Potato Salad
adapted from Southern Living
- 1-1/2 lb small red potatoes
- 1 lb fresh green beans, trimmed
- 1 small red onion, chopped
- 1/4 cup chopped fresh basil
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 Tbsp dijon mustard
- 2 Tbsp lemon juice
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp Worcestershire sauce
- 1 garlic clove, minced
Bring a pot of water to a boil. Add potatoes and cook for 15 minutes. Add green beans to water with potatoes. Cook an additional 5 minutes. Drain potatoes and green beans.
Cut cooked potatoes in half (or quarter depending on size). Place potatoes, green beans, onion and basil in bowl.
Whisk together extra-virgin olive oil, balsamic vinegar, dijon mustard, lemon juice, salt, pepper, Worcestershire and garlic. Pour over potato mixture. Toss to coat.
Serve immediately or cover and refrigerate.
CONNECT WITH PLAIN CHICKEN