Balsamic Potato and Green Bean Salad - Rachael Ray Recipe

Name: Balsamic Potato and Green Bean Salad - Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs tiny new potatoes; 3 teaspoons salt, plus more to taste; 10 ounces green beans, trimmed and halved crosswise; 2 tablespoons balsamic vinegar; 1 tablespoon fresh lemon juice; ½ teaspoon sugar; ¼ teaspoon Dijon mustard; ¼ teaspoon pepper; ½ cup extra virgin olive oil; 4 scallions, thinly sliced; 2 teaspoons fresh thyme, chopped (plus more sprigs for garnish)

Servings: persons

1 12 lbs tiny new potatoes
3 teaspoons salt, plus more to taste
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
½ teaspoon sugar
¼ teaspoon Dijon mustard
¼ teaspoon pepper
½ cup extra virgin olive oil
4 scallions, thinly sliced
2 teaspoons fresh thyme, chopped (plus more sprigs for garnish)

1
In a large saucepan, place potatoes, 2 teaspoons salt, and enough water to cover by 1 inch.
2
Bring to a simmer and cook until potatoes are tender, 12 to 15 minutes.
3
Add green beans and cook for 3 minutes.
4
Drain and let stand.
5
Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper, and 1 teaspoon salt.
6
Whisk in olive oil unti combined.
7
Toss the potatoes and beans with the dressing to coat.
8
Using a fork, mash several potatoes.
9
Toss in the scallions and thyme.
10
Season with more salt and pepper to taste and top with thyme sprigs.
11
Serve either warm or at room temperature.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 12 lbs tiny new potatoes, 3 teaspoons salt, plus more to taste, 10 ounces green beans, trimmed and halved crosswise, 2 tablespoons balsamic vinegar, and more.

Yes, Balsamic Potato and Green Bean Salad - Rachael Ray falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Balsamic Potato and Green Bean Salad - Rachael Ray

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