Potato and Green Bean Salad With Balsamic Vinaigrette

Our first salad of the summer season that did not have Farro in it! Why is it dark? The Balsamic Vinegar. I suppose I could have used a white Balsamic. Maybe next time....


Potato and Green Bean Salad With Balsamic Vinaigrette

Ingredients-
2 lbs small red potatoes (cooked until tender)
1 lb small green beans, rinsed and stems trimmed (cooked until firm-tender)
1 medium sweet onion, coarsely chopped
Balsamic Vinaigrette-1/4 cup balsamic vinegar
2 cloves chopped garlic
2 tablespoons fresh lemon juice
1 dash Worcestershire sauce
1/2 cup olive oil
2 tablespoons Dijon mustard
salt and pepper

Method-
In a large bowl, combine the potatoes, green beans, and onion. Mix/whisk all the vinaigrette ingredients together (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.

Oh, and we had our first grilled hot dogs too!


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