Green Beans and Red Potatoes Vinegarette



Cook potatoes in lightly salted water.

Drain and cool.

Steam beans until tender. Drain, refresh under cold water and chill. Blend mustard, vinegar, and oil. Stir in scallions, basil mix well. Quarter potatoes and stir into dressing. Season and set aside. At service, toss beans into potato mixture and adjust seasonings.

Makes 8 servings.
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