Title: New Potato and Green Bean Salad
Categories: None
Yield: 6 Servings

----------------------------------DRESSING----------------------------------
1/4 c Balsamic vinegar
2 tb Dijon mustard
2 tb Fresh lemon juice
1 Clove garlic; minced
1/2 c Extra-virgin olive oil

-----------------------------------SALAD-----------------------------------
1 1/2 lb Small red-skinned potatoes;
-stems trimmed
3/4 lb Haricots verts or other
-green beans**; stems
-trimmed
1 sm Red onion; coarsely chopped
1/4 c Fresh basil; chopped

For Dressing: Whisk first 5 ingredients in medium bowl. Gradually whisk in
oil. Season to taste with salt and pepper. (Dressing can be made 1 day
ahead. Cover and refrigerate. Bring to room temperature and rewhisk before
using.)

For Salad: Steam potatoes until tender. Cool; cut into quarters. Cook green
beans in large pot of boiling salted water until crisp-tender, about 5
minutes. Drain. Transfer beans to bowl of ice water and cool. Drain. Cut
beans in half. Combine green beans, potatoes, onion and basil in large
bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be
prepared 4 hours ahead; cover and let stand at room temperature.)

** When I can't find fresh beans, I use a package of frozen french style
green beans and thaw in a colander (to allow draining of any excess
liquid).

Recipe by: Bon Appetite July 1994

Posted to MC-Recipe Digest by Carriej999@aol.com on Feb 4, 1998