Tuesday, May 31, 2016

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

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

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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