Balsamic Potato and Green Bean Salad - Rachael Ray |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Found this in Rachael Ray's June/July 2007 magazine. Good for summer, and no-mayo, so good for picnics. Ingredients:
1 1/2 lbs tiny new potatoes |
3 teaspoons salt, plus more to taste |
10 ounces green beans, trimmed and halved crosswise |
2 tablespoons balsamic vinegar |
1 tablespoon fresh lemon juice |
1/2 teaspoon sugar |
1/4 teaspoon dijon mustard |
1/4 teaspoon pepper |
1/2 cup extra virgin olive oil |
4 scallions, thinly sliced |
2 teaspoons fresh thyme, chopped (plus more sprigs for garnish) |
Directions:
1. In a large saucepan, place potatoes, 2 teaspoons salt, and enough water to cover by 1 inch. Bring to a simmer and cook until potatoes are tender, 12 to 15 minutes. Add green beans and cook for 3 minutes. Drain and let stand.
2. Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper, and 1 teaspoon salt. Whisk in olive oil unti combined.
3. Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs.
4. Serve either warm or at room temperature.
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