Ingredients
- 1-1/2 Pounds Baby Red Potatoes
- 3/4 Pound Green Beans Trimmed and halved if long
- 3/4 Cup Sliced Onion Sweet, red, or a combination
- 1/2 Cup Olive Oil
- 2 Tblsp. White Balsamic Vinegar
- 2 Tblsp. Balsamic Vinegar
- Juice of 1/2 Lemon
- 1 Tblsp. Grainy Mustard
- 2 Cloves Garlic Finely chopped
- 1/4 Cup Chopped Fresh Herbs Any that you like
- Pepper & Salt To taste
Servings:
Instructions
- Heat a good amount of salted water to boiling in a large pot. Add the green beans and return to a boil. Cook 2-3 minutes until they are just barely tender crisp. Remove with slotted spoon and place in an ice water bath.
- Add the potatoes into the same pot and cook until tender 10 -12 minutes. Drain and rinse under cold water. Spread them out on a dish towel to dry and cool slightly.
- Cut the potatoes in half and put them in a large mixing bowl. Add the green beans to the bowl along with the onions.
- In a jar combine the olive oil, vinegars, mustard, garlic, and lemon juice. cover tightly and shake until well blended.
- Pour the dressing over the vegetables and toss to coat everything. Taste and add salt and pepper if needed. Cover and refrigerate for several hours to let the flavors blend.
- Remove salad from refrigerator an hour or so before serving. The flavor is best at almost room temperature.
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