Garden Bean and Potato Salad With Balsamic Vinaigrette Recipe

Name: Garden Bean and Potato Salad With Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs small red potatoes, washed well but do not peel; 34 lb fresh green beans, trimmed; 1 small purple onion, chopped; ¼ cup chopped fresh basil; ½ cup extra virgin olive oil; ¼ cup balsamic vinegar; 2 tablespoons Dijon mustard; 2 tablespoons fresh lemon juice; 1 teaspoon salt; ¼ teaspoon pepper; 1 dash Worcestershire sauce; 1 garlic clove, minced

Servings: persons

1 12 lbs small red potatoes, washed well but do not peel
34 lb fresh green beans, trimmed
1 small purple onion, chopped
¼ cup chopped fresh basil
½ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon salt
¼ teaspoon pepper
1 dash Worcestershire sauce
1 garlic clove, minced

1
Vinaigrette: Combine all the ingredients in a jar.
2
Cover tightly and shake vigorously.
3
Arrange potatoes in steamer basket over boiling water.
4
Cover and steam 20 minutes or until tender.
5
Place in large serving bowl.
6
Arrange beans in steamer basket over boiling water.
7
Cover and steam 10 minutes or until crisp tender.
8
Halve the potatoes and add the beans, onion, and basil.
9
Add the vinaigrette to potato mixture and toss gently.
10
Serve at once or cover and chill.

1556

kcal

Calories

Fat

290

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 12 ingredients. The key ingredients include: 1 12 lbs small red potatoes, washed well but do not peel, 34 lb fresh green beans, trimmed, 1 small purple onion, chopped, ¼ cup chopped fresh basil, and more.

Yes, Garden Bean and Potato Salad With Balsamic Vinaigrette 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.

Garden Bean and Potato Salad With Balsamic Vinaigrette

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