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Nutrition Facts
Serving Size 1 (296g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar
Calories 341
Calories from Fat 166		(48%)
Amount Per Serving		%DV
	Total Fat 18.5g	28%
	Saturated Fat 2.6g	12%
	Monounsaturated Fat 13.3g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 74mg		3%
Potassium 924mg		26%
Total Carbohydrate 41.2g		13%
	Dietary Fiber 6.8g	27%
	Sugars 3.5g
Protein 6.1g		12%
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Potato and Green Bean Salad With Balsamic Vinaigrette

Recipe #117404 | 1 hour | 1 hour prep

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Kittencalskitchen
Apr 15, 2005

This is awesome! This salad will stay for several days, and improves in flavor. It may be served chilled or room temperature. Preparation time includes cooking the potatoes and beans.

SERVES 6 (change servings and units)

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, coarsly chopped
1/4 cup fresh basil leaf

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

Directions

1
In a large bowl, combine the potatoes, green beans, onion and basil.
2
Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
3
Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
4
Season with salt and pepper to taste.
5
Serve chilled or room temperature.

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Browse similar recipes by category

Course > Salads
Course > Side Dishes
Main Ingredient > Vegetables > Potatoes
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: punkarooni

On Jan 21, 2010

Excellent recipe. Made as written and enjoyed the salad for several days. Thanks!

0 people found this review helpful

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From: FLUFFSTER

On Sep 5, 2009

I usually have these ingredients on hand, but somehow never thought to put them all together! Hubby isn't a "veggie man" so sadly I had to eat it by myself!lol Kitten, another winner here. I couldn't find any small red potatoes, so I just used the larger ones and cut them up after cooking. I cut 2 slices of bacon into 1" or 2" pieces and cooked them until they were fairly crisp, blotted them good, chopped them up and they went into the pot! Another winner Kitten!Wonderful dish!

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From: luvmybge

On Apr 16, 2005

I'm having a little barbecue today and just made this up to have as a different side dish. Great idea.. thanks! Tastes good! I chilled it.

3 people found this review helpful

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From: Elisabetta47

On Aug 21, 2009

Outstanding and addictive salad! I've made this several times this summer and forgot to review it. It does work well with either red or new white potatoes. The only thing I'd suggest is that you add the dressing a bit at a time to suit your taste. We find half of the vinaigrette is plenty to coat the vegetables and not have them swimming in it. And the other half seems to keep very well in the frig and can be used on anything. Thanks for yet another keeper recipe.

1 people found this review helpful

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