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Red Potato and Green Bean Salad Recipe

Posted By Heather On June 19, 2009 @ 2:49 pm In Lunch,Salads | 37 Comments

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img_3203x [2]

As much as I love the traditional potato salad [3], 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 [4] 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 [5] sandwiches.

Red Potato and Green Bean Salad

Ingredients:

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 [6] brand.)
1/2 Cup extra virgin olive oil

Directions:

  1. 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.
  2. Add the green beans to the pot of cooking potatoes and cook both for an additional 5 minutes.
  3. 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).
  4. Place the potatoes and green beans in a large bowl. Add the fresh basil, red onion, salt and pepper. Stir gently and set aside.
  5. 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.

Additional Notes:

  • 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.

Notable Links:


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[1] Image: http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fceliacfamily.com%2Fred-potato-and-green-bean-salad-recipe%2F&media=http%3A%2F%2Fceliacfamily.com%2Fwp-content%2Fuploads%2F2009%2F06%2Fimg_3203x-300x225.jpg&description=Red%20Potato%20and%20Green%20Bean%20Salad%20Recipe

[2] Image: http://celiacfamily.com/wp-content/uploads/2009/06/img_3203x.jpg

[3] traditional potato salad: http://celiacfamily.com/potato-salad-for-a-crowd/

[4] AllRecipes.com: http://allrecipes.com

[5] pulled pork: http://celiacfamily.com/pulled-pork-recipe/

[6] French’s: http://www.amazon.com/gp/product/B00032DAX4?ie=UTF8&tag=celifami-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00032DAX4

[7] The W.H.O.L.E. Gang: http://www.thewholegang.org/2009/06/friday-foodie-fix-green-beans/

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