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Zesty Green Bean and Potato Salad

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
10 servings
Lunch
Zesty Green Bean and Potato Salad
Ingredients
  • 1 1/2 pounds red potatoes
  • 3/4 pound fresh green beans, trimmed and snapped
  • 1 small red onion, chopped
  • 1/4 cup chopped fresh basil
  • salt and pepper to taste
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 dash Worcestershire sauce
Instructions
1
Fill a large container with water, leaving about 2.5 centimeters at the top. Place potatoes inside and bring to a rolling boil. Continue cooking until they become soft, which usually takes around 15 minutes; add green beans to cook alongside the potatoes for the first 10 minutes. Remove from heat and let cool down a bit.
2
Cut the potatoes into four equal parts and transfer them to a large serving dish. Combine green beans, onion, basil leaves, salt, and black pepper in the same bowl with potatoes. Mix everything together until well incorporated. Set aside to wait.
3
In a separate, medium-sized bowl whisk all the ingredients together - olive oil, balsamic vinegar, mustard, lemon juice, garlic cloves, and Worcestershire sauce - until you get a smooth mixture. Pour this dressing over the salad and gently stir to coat everything evenly. Add some extra salt and black pepper if needed.