Basil Potato And Green Bean Salad
|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)|
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.