Balsamic Potato and Green Bean Salad

I’m finally getting to updating with the dishes that I made 2 weeks ago. This potato salad was really good! It was great leftover too. I really like the combination of beans, potatoes, and balsamic. It’s a pretty solid side dish.

Balsamic Potato and Green Bean Salad

Balsamic Potato and Green Bean Salad
Every Day with Rachael Ray June-July 2007

Prep Time: 10 min
Cook Time: 20 min

1 1/2 pounds small new potatoes
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish

1. In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.
2. Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.
3. Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme.

Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.

MacGourmet Rating: 4 Stars

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