This is a beautiful warm salad in a light Basil Vinaigrette that brightens the flavor of the vegetables. It’s a very refreshing dish with chicken, pork, or beef. The potatoes and greens beans cook easily in the same liquid to save on time and dishes. Warm Green Beans and Red Potatoes with Basil Vinaigrette will become one of your family’s favorites year round!!! Serve it with a fancy dinner or a simple barbecue.
Warm Green Beans and Red Potatoes with Basil Vinaigrette is a delicious way to prepare these two vegetables together. The Basil Vinaigrette is so easy to prepare and brightens the flavor of the warm green beans and red potatoes. You’ll never want to eat them plain again!!! This dish is so pretty and versatile. I’ve made it as a side dish for many different occasions, from a very fancy dinner served with a Prime Rib Roast and as a side simple side dish for Barbecued Chicken. Either way, everyone gives it rave reviews!
INGREDIENTS TO MAKE WARM GREEN BEANS AND RED POTATOES WITH BASIL VINAIGRETTE
- Small red potatoes
- Salt
- Green beans
- Extra-virgin olive oil
- Red wine vinegar
- Fresh basil
- Salt and freshly ground black pepper to taste
- Red onion, (TIP: For less pungent red onions, soak in an ice bath for at least 10 minutes before adding to the salad).
HOW TO MAKE WARM GREEN BEANS AND RED POTATOES WITH BASIL VINAIGRETTE
How To Prepare The Green Beans and Potatoes
- Place washed small (baby) potatoes in a large saucepan and fill with 2 inches of water above potatoes.
- Bring to a boil and salt the water.
- Cook until the potatoes can be pierced with a knife; about 15 minutes.
- Add the green beans with the potatoes and cook until crisp and tender, about 5 minutes, then drain.
- Do not overcook or green beans will lose their bright green color.
- They should still be slightly firm or al dente.
How To Prepare The Basil Vinaigrette
- In a large bowl, whisk together the oil, vinegar, and salt and pepper.
- Add the chopped basil.
- If you prefer less acidic taste, start with a tablespoon at a time when making the vinaigrette.
- White wine or champagne vinegar can be substituted for the red wine vinegar.
To Assemble The Warm Salad:
- When the potatoes are cool enough to handle, cut in half.
- Add the potatoes, green beans, and red onion to the vinaigrette; toss to blend.
- Serve warm or at room temperature.
- TIP: For less pungent red onions, soak in an ice bath for at least 10 minutes before adding to the salad.
Warm Green Beans and Red Potatoes with Basil Vinaigrette
Ingredients
- 1 ½ lbs small red potatoes, washed
- 1 Tbsp salt
- ½ to ¾ lbs green beans
- 3 Tbsp extra-virgin olive oil
- 3 Tbsp red wine vinegar
- ¼ cup chopped fresh basil
- Salt and freshly ground black pepper, to taste
- ½ cup slivered red onion
Instructions
- Place the potatoes in a large saucepan and fill with water 2 inches above the potatoes. Bring to a boil and salt the water. Cook until the potatoes can be pierced with a paring knife; about 15 minutes. Add the green beans to the water with the potatoes; cook until crisp-tender, about 5 minutes. Drain the water.
- Make the Basil Vinaigrette: In a large bowl, whisk together the oil, vinegar, and salt and pepper. Add the chopped basil.
- When the potatoes are cool enough to handle, cut in half. Add potatoes, green beans, and red onion to the vinaigrette; toss to blend. Serve warm or at room temperature.
Notes
- If you prefer less acidic taste, start with a tablespoon at a time when making the vinaigrette.
- TIP: For less pungent red onions, soak in an ice bath for 10 minutes before adding to salad. The acidity of the vinegar will also reduce the strong onion flavor.
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