Green Bean and Potato Salad

This green bean potato salad has a delicious twist. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.

Ingredients :

• 1 ½ pounds red potatoes
• ¾ pound fresh green beans, trimmed and snapped
• 1 small red onion, chopped
• ¼ cup chopped fresh basil
• salt and pepper to taste
• ½ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 dash Worcestershire sauce

Directions :

1. Place potatoes in a large pot and fill with about 1 inch of water; bring to a boil. Cook until potatoes are tender, about 15 minutes; add green beans to steam after the first 10 minutes. Drain and allow to cool slightly.
2. Cut potatoes into quarters and transfer to a large bowl. Add green beans, onion, basil, salt, and pepper; toss until combined. Set aside.
3. Whisk together olive oil, balsamic vinegar, mustard, lemon juice, garlic, and Worcestershire sauce in a medium bowl until well combined. Pour over salad and stir to coat. Season with salt and pepper.