Warm Green Beans and Red Potatoes with Basil Vinaigrette
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.
Servings: 6 Servings
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.