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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Warm Green Beans & Red Potatoes with Basil Vinaigrette Recipe

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This recipe for Warm Green Beans & Red Potatoes with Basil Vinaigrette is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
VEGETABLES:
1 1/2 pounds small red potatoes, washed
1 teaspoon salt
3/4 pound tender green beans, rinsed, trimmed and halved crosswise
1/2 cup slivered red onion

BASIL VINAIGRETTE:
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/4 cup chopped fresh basil or parsley
Salt and pepper to taste
Directions:
Directions:
Place the potatoes in a large saucepan. Fill the pan three quarters full with water; add the salt. Cook, covered, until the potatoes are not quite tender, about 15 minutes. Add the green beans to the water with the potatoes; cook, uncovered, until crisp tender, 5-10 minutes. Drain in a colander.

Make the Basil Vinaigrette. In a large salad bowl, whisk the oil, vinegar, basil or parsley, salt and pepper until blended.

When the potatoes are cool enough to handle, cut them into slices or half circles and add them to the vinaigrette in the salad bowl. Add the beans and onion, and toss to blend. Serve while still warm or at room temperature.
Number Of Servings:
Number Of Servings:
4

 

 

 

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