"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

New Potato and Green Bean Salad Recipe

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This recipe for New Potato and Green Bean Salad, by , is from The Perfect Blend, 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!

Martha McIff


1 1/2 lb small red skinned potatoes
3/4 lb fresh green beans, stems trimmed
1 small red onion, coarsely chopped
1/4 cup chopped fresh basil

1/4 cup balsamic vinegar
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
1 garlic clove, minced
dash of Worcestershire sauce
1/2 cup extra virgin olive oil

Whisk first 5 dressing ingredients in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper.
Steam potatoes until tender. Cool and cut into quarters. Cook green beans in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain and transfer beans to bowl of ice water and cool. Drain and cut beans in half. Combine beans, potatoes, onions, and basil in large bowl. Add dressing; toss to coat. Season with salt and pepper.




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