Green Bean and Potato Salad

This green bean potato salad has a delicious twist. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.

Ingredients

1 ½ pounds red potatoes

¾ pound fresh green beans, trimmed and snapped

1 small red onion, chopped

¼ cup chopped fresh basil

salt and pepper to taste

½ cup extra virgin olive oil

¼ cup balsamic vinegar

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

1 clove garlic, minced

1 dash Worcestershire sauce

Directions

Place potatoes in a large pot and fill with about 1 inch of water; bring to a boil. Cook until potatoes are tender, about 15 minutes; add green beans to steam after the first 10 minutes. Drain and allow to cool slightly.

Cut potatoes into quarters and transfer to a large bowl. Add green beans, onion, basil, salt, and pepper; toss until combined. Set aside.

Whisk together olive oil, balsamic vinegar, mustard, lemon juice, garlic, and Worcestershire sauce in a medium bowl until well combined. Pour over salad and stir to coat. Season with salt and pepper.