Potato and Green Bean Salad with Dijon Vinaigrette~
A dear friend shared this 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 is definitely a keeper.
Tip of the day: When making potato salad, add the vinegar to the potatoes while still warm…it makes a world of difference, even in a mayonnaise based version.
We are moving our youngest to college today for the start of his freshman year… such a bittersweet time as a mom. He’s extremely excited to start the next chapter of his life, so I’ll try not to sniffle too much. Since Tom moved out this summer, the house will be down to me, the picky daughter and the finicky hubby…so either I will get wider being the only one eating certain desserts or you will see a plethora of chocolate chip cookies (Bill’s favorite) and cheesecake (Katie’s favorite) recipes. Stay tuned…
Potato and Green Bean Salad with Dijon Vinaigrette…adapted from Bon Appetit
1 1/2 pounds new potatoes
3/4 cup fresh green beans, trimmed and snapped in half
1 small red onion, chopped
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup good quality balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 cloves of garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil
1/4 cup chopped fresh basil
Place potatoes in a pot and cover with water. Cook till tender, drain and allow to cool slightly. Steam green beans till just tender, rinse in cold water to stop cooking process.
Cut potatoes in half and place in bowl. Add beans and onions.
Make dressing by whisking together salt, pepper, vinegar, mustard, lemon juice, garlic and Worcestershire. Continue whisking while slowly adding olive oil. Add dressing to potato mixture and sprinkle with basil. Toss gently to combine. Serve at room temperature.