Green Bean and Potato Salad
A refreshing salad featuring tender potatoes, crisp green beans, and a tangy dressing that combines olive oil, balsamic vinegar, and Dijon mustard.
Ingredients
- red potatoes (1.5 pounds)
- fresh green beans (0.75 pound)
- red onion (1 small)
- fresh basil (0.25 cup)
- salt (0 )
- pepper (0 )
- extra virgin olive oil (0.5 cup)
- balsamic vinegar (0.25 cup)
- Dijon mustard (2 tablespoons)
- fresh lemon juice (2 tablespoons)
- garlic (1 clove)
- Worcestershire sauce (1 dash)
Instructions
- Place potatoes in a large pot and fill with about 1 inch of water; bring to a boil. Cook until potatoes are tender, about 15 minutes; add green beans to steam after the first 10 minutes. Drain and allow to cool slightly.
- Cut potatoes into quarters and transfer to a large bowl. Add green beans, onion, basil, salt, and pepper; toss until combined. Set aside.
- Whisk together olive oil, balsamic vinegar, mustard, lemon juice, garlic, and Worcestershire sauce in a medium bowl until well combined. Pour over salad and stir to coat. Season with salt and pepper.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 176
- fat: 11 g
- sats: 2 g
- carbs: 17 g
- fibre: 2 g
- protein: 2 g
- salt: 0.097 g