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Balsamic Potato and Green Bean Salad

June 2007
Balsamic Potato and Green Bean Salad

by 30 people

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Makes: 8 servings

Prep: 10 mins

Cook: 20 mins

Ingredients
  • 1 1/2 pounds small new potatoes
  • Salt
  • 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 chopped fresh thyme, plus whole sprigs for garnish
Directions
  1. In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the 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 the olive oil until 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. Serve warm or at room temperature.