As much as I love the traditional potato salad, this is a wonderful alternative. The basil and dressing, made with balsamic vinegar and Dijon mustard, give it a nice, fresh flavor. The lack of mayonnaise and the addition of green beans make me feel like I’m eating healthier, or at least a little lighter on the calories. I found this recipe about a year ago on AllRecipes.com and modified it slightly for my own taste. It’s become one of my favorite vegetable salads to accompany grilled or barbecued meats. It makes a great side dish for pulled pork sandwiches.
Red Potato and Green Bean Salad
1 lb. red potatoes
1/2 lb. fresh green beans, trimmed and snapped
1/4 Cup chopped fresh basil
1/4 large red onion, chopped (about 1/2 Cup)
salt and pepper to taste
1/4 Cup balsamic vinegar
2 TBSP Dijon mustard (I like to use whole, or coarse-grain mustard.)
2 TBSP fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce (Make sure it’s gluten-free. We use French’s brand.)
1/2 Cup extra virgin olive oil
- Place the potatoes in a large pot, and just cover with water. Bring to a boil, and cook for about 10 minutes, or until potatoes are tender.
- Add the green beans to the pot of cooking potatoes and cook both for an additional 5 minutes.
- Remove the pot from the heat and pour off the water. Let them cool slightly until able to cut potatoes into quarters (or halves, depending on size).
- Place the potatoes and green beans in a large bowl. Add the fresh basil, red onion, salt and pepper. Stir gently and set aside.
- In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and toss to coat.
- To add a little more flavor, consider adding bacon. Cook 3-4 strips of bacon until crispy, then crumble, and sprinkle over the salad.
- Makes about 8 servings.
- I think this salad is best served warm or at room temperature. And that makes it good for taking on a picnic or to an event where there’s no refrigerator or cooler, which you might need to keep a traditional potato salad cold.