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Potato and Green Bean Salad with Balsamic Mustard Dressing
October 1, 2014 Katie Mitton

Potato and Green Bean Salad with Balsamic Mustard Dressing

A tasty salad that can be served warm or cold.  

 

1 1/2 lbs. organic small red-skinned potatoes, steamed and cut into quarters
3/4 lb. fresh organic green beans, cooked for 5 minutes and put into an ice bath
1 small organic red onion, chopped
1/4 cup organic fresh basil, chopped

Dressing

1/4 cup balsamic vinegar
2 tbsp. grainy mustard
2 tbsp. fresh lemon juice
1 clove organic garlic, chopped
Dash of Worcestershire sauce
1/2 cup organic extra-virgin olive oil  

Place potatoes, green beans, onion and basil into salad bowl.

Dressing

Combine dressing ingredients and pour over salad.

Filed in: dairy free, dinner, gluten free, lunch, Recipes, salad, vegan, vegetarian
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