Basil Potato And Green Bean Salad Recipe
Ingredients
| 2 lbs small new potatoes, cut into chunks | ||
| Green beans | 1 Pound, cut into pieces | |
| Red onion | 1 Small, thinly sliced | |
| 1/2 cup packed fresh basil | ||
| 1/3 cup chicken stock or vegetable stock | ||
| Olive oil | 1/4 Cup (16 tbs) (Dressing) | |
| White wine vinegar | 1/4 Cup (16 tbs) (Dressing) | |
| Dijon Mustard | 2 Tablespoon (Dressing) | |
| Balsamic vinegar | 1 Tablespoon (Dressing) | |
| Garlic | 2 Clove (5gm) (Dressing) | |
| Salt | 1/2 Teaspoon (Dressing) | |
| Pepper | 1/2 Teaspoon (Dressing) | |
Directions
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.
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.
Chef
