Green Bean and Potato Salad

Recipe View 15 mins In a large pot, place the potatoes and cover with about 1 inch of water. Bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, approximately 15 minutes. Add the green beans to the pot for the last 5 minutes of cooking to steam them lightly. (Total time: 15 minutes)

Recipe View 5 mins Drain the potatoes and green beans thoroughly. Allow them to cool slightly until you can handle them comfortably. (Cooling time: 5 minutes)

Recipe View 5 mins Once cooled, cut the potatoes into quarters (or smaller if they are large). Transfer them to a large mixing bowl. Add the cooked green beans, chopped red onion, and fresh basil. Season with salt and pepper to taste. Toss gently to combine. (Prep time: 5 minutes)

Recipe View 3 mins In a separate medium bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, fresh lemon juice, minced garlic, and Worcestershire sauce until the vinaigrette is well emulsified and smooth. (Prep time: 3 minutes)

Recipe View 2 mins Pour the Dijon-balsamic vinaigrette over the potato and green bean mixture. Stir gently to ensure all the ingredients are evenly coated with the dressing. Taste and adjust the seasoning with additional salt and pepper if needed. (Mixing time: 2 minutes)

Recipe View 20 mins Allow the salad to sit for at least 15-20 minutes before serving to allow the flavors to meld together beautifully. This also gives the potatoes a chance to absorb more of the vinaigrette. (Resting time: 20 minutes)