Balsamic Potato and Green Bean Salad Tara Bench   From Every Day with Rachael Ray June-July 2007 EIGHT SERVINGS Prep Time: 10 min Cook Time: 20 min 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 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.

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