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Basil Potato And Green Bean Salad

fast.cook's picture
Ingredients
  Small new potatoes 2 Pound, cut into chunks
  Green beans 1 Pound, trimmed and cut into 2 inch / 5 centimeter pieces
  Red onion 1 Small, thinly sliced
  Fresh basil 1⁄2 Cup (8 tbs), packed
  Chicken stock/Vegetable stock 1⁄3 Cup (5.33 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Dijon mustard 2 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
Directions

1. Cook potatoes in a large saucepan of boiling salted water for 10 minutes or until tender. Remove with slotted spoon to a salad bowl. Add beans to saucepan and bring to a boil; cook 3 to 5 minutes or until tender-crisp. Drain and chill under cold water; drain again. Add beans and onion to salad bowl.
2. Dressing: In a food processor or blender, puree basil, stock, oil, wine vinegar, mustard, balsamic vinegar, garlic, salt and pepper. Pour over potato mixture; toss well. Cover and refrigerate if making ahead; serve within 4 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Bean
Interest: 
Quick

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