My favorite summertime salad.  Makes an excellent replacement for traditional potato salad at cookouts.  From Bon Appetit magazine, July 1994.

Ingredients:

    Dressing

• 1/4 cup balsamic vinegar
• 2 tablespoons dijon mustard
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• Dash of Worcestershire sauce
• 1/2 cup extra-virgin olive oil

    Salad

• 1 1/2 pounds small red-skinned potatoes
• 3/4 pound fresh green beans
• 1 small red onion, chopped
• 1/4 cup chopped fresh basil

Method

1. Whisk together all dressing ingredients except oil, then gradually whisk in oil.  Season to taste with salt and pepper.
2. Steam potatoes until tender.  Cool and cut into quarters.
3. Cook green beans in boiling water until crisp-tender, about 5 minutes.  Drain and transfer beans to a bowl of ice water to cool.  Drain.  Cut beans in half.
4. Combine beans, potatoes, onion and basil in a large bowl.   Add dressing; toss to coat.  Season with salt and pepper.  (Can be prepared 4 hours ahead; cover and let stand at room temperature.)

[recipes]