Ingredients
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2 lbs small red potatoes (cooked until tender)
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1 lb small green beans, rinsed and stems trimmed (cooked until firm-tender)
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1 medium sweet onion, coarsly chopped
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1/4 cup fresh basil leaf
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1/4 cup balsamic vinegar
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2 cloves chopped garlic
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2 tablespoons fresh lemon juice
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1 dash Worcestershire sauce
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1/2 cup olive oil
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2 tablespoons Dijon mustard
Instructions
- In a large bowl, combine the potatoes, green beans, onion and basil.
- Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
- Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
- Season with salt and pepper to taste.
- Serve chilled or room temperature.