UA Recipe Collection

New Potato & Green Bean Salad


6 Servings
SourceMary Ellen Jenkins (1994)
Prep time40 minutes
Cooking time5 minutes
Total time45 minutes


1⁄4 c
balsamic vinegar
2 T
Dijon mustard or country Dijon
2 T
fresh lemon juice
1 clv
garlic (minced)
1 ds
Worcestershire sauce
1⁄2 c
extra-virgin olive oil
1 1⁄3 lb
Sm. red-skinned potatoes (steamed, cooled and cut into quarters)
3⁄4 lb
thin green beans (stems trimmed)
red or Texas sweet onion (small, coarsely chopped)
1⁄2 c
fresh basil (chopped)


Dressing: Whisk first 5 ingredients gradually. Whisk in oil. Season with salt and pepper. (Can be made day before, warmed to room temperature and rewhisked.) Cook green beans until tender, approximately 5 minutes. Put in bowl of ice water to cool. Drain and cut in half. Combine green beans, potatoes, onion and basil in a large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temperature.) Can be doubled.

Adapted from Bon Appetit, July, 1994.