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Basil Potato And Green Bean Salad

fast.cook's picture
  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

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: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1041 Calories from Fat 522

% Daily Value*

Total Fat 59 g90.7%

Saturated Fat 7.9 g39.7%

Trans Fat 0 g

Cholesterol 2.4 mg0.8%

Sodium 2734.5 mg113.9%

Total Carbohydrates 105 g35.1%

Dietary Fiber 27.2 g108.8%

Sugars 13 g

Protein 19 g37.5%

Vitamin A 12.7% Vitamin C 79.9%

Calcium 14.7% Iron 16.6%

*Based on a 2000 Calorie diet

Basil Potato And Green Bean Salad Recipe