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Categories:
salt red potatoes green beans red onion basil flat leaf parsley salt pepper red wine vinegar mustard lemon juice garlic Worcestershire sauce Tabasco sauce sugar salt fresh ground black pepper olive oil
Viewed: 38 - Published at: 8 years agoIngredients
- 12 teaspoon salt, for water
- 6 -7 medium red potatoes, unpeeled (about 2 lbs.)
- 12 lb fresh green beans, trimmed
- 12 cup chopped red onion
- 4 -5 fresh basil leaves, slivered
- 3 tablespoons chopped fresh flat leaf parsley
- salt
- pepper
- 14 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 14 teaspoon Worcestershire sauce
- Tabasco sauce, to taste
- 12 teaspoon sugar
- 14 teaspoon salt
- fresh ground black pepper
- 12 cup olive oil
Method
- Make the dressing: in a bowl, combine all the ingredients except the oil.
- Slowly whisk in the oil; cover and refrigerate until ready to use.
- Make the salad: In a saucepan, bring enough salted water to cover potatoes to a boil.
- Add in potatoes, decrease heat to med-low and gently boil until tender, about 20 minutes.
- Drain and rinse under cold water to stop the cooking process; drain again; set aside to cool.
- When cool, cut potatoes into bite-size pieces and place in a large bowl.
- Add beans to the same saucepan with water to cover; bring to a boil; decrease heat to medium; cook beans until tender crisp, about 5 minutes.
- Drain under cold water to stop the cooking process; pat dry, cut in half, and add to the bowl with the potatoes.
- Add in onion, basil, and parsley; toss with Dijon dressing; season to taste with salt and pepper.
- Cover and refrigerate at least 6 hours; serve cold or at room temperature.
