Ingredients

• 1.5 pounds red potatoes
• 0.75 pounds fresh green beans , trimmed and snapped
• 1 small red onion , chopped
• 0.25 cups chopped fresh basil
• salt and pepper to taste
• 0.5 cups extra virgin olive oil
• 0.25 cups balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 clove garlic , minced
• 1 dash Worcestershire sauce

Instructions

1. 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. 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. 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.

Nutrition per serving