Recipe - New Potato And Green Bean Salad

DRESSING
One fourth cup Balsamic vinegar
2 tablespoon Dijon mustard
2 tablespoon Fresh lemon juice
1 Clove garlic; minced
One half cup Extravirgin olive oil

SALAD
1 One half pound Small redskinned potatoes;
stems trimmed
Three fourths pound Haricots verts or other
green beans**; stems
trimmed
1 small Red onion; coarsely chopped
One fourth cup 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 crisptender, 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 MCRecipe Digest by Carriej999@aol.com on Feb 4, 1998