Test Kitchen: Fresh Green Bean and Potato Salad w/Balsamic Vinaigrette

Today, in the test kitchen, I whipped up a beautiful, simply delicious Fresh Green Bean and Potato Salad w/Balsamic Vinaigrette.

Here’s how it went down:

Steamed red potatoes and green beans (separately)
Chopped red onion and fresh basil
Prepared balsamic vinaigrette

Putting it together:
I drizzled a little of the freshly made balsamic vinaigrette on the potatoes after I halved them while they were still warm. Then I hit the green beans with a touch of kosher salt right after they were steamed so the salt would cling. Next, added the diced red onion and freshly chopped basil leaves. Gently mixed it all together. Finished it with more balsamic vinaigrette. Served room temperature.

Score card:

Level: Easy

+ : The potatoes and green beans were perfectly steamed. The lemon opened up all the flavors in the vinaigrette and made them come alive. It was like springtime in my mouth. The tangy Dijon mustard provided just enough kick. The vinaigrette was a nice consistency and clung beautifully to the potatoes and green beans.

: None.

Comments: Another five ingredient or less, success. This recipe has earned a spot in the cookbook. Shop, Cook, Eat: Outside the Box — Coming Fall ’12

Grade: A +++


Chrisetta Mosley

Chrisetta Mosley

I am a product – and now a survivor – of childhood obesity. As a child, my family always told me that my extra weight was merely baby fat and I’d eventually grow out of it. I never did. Instead, my childhood is filled with memories of not being able to ride a bike, flattening its training wheels from being over the recommended weight, and avoiding P.E. classes by any means necessary. For years, I wore my fatness like a wounded soldier wears a Purple Heart - with pride. I owned the look. I dressed it up. I worked the room. There wasn't a skinny girl who intimidated me. I made sure my hair was laid just right. Nails polished. Outfits coordinated to the tee. Accessories to compliment every outfit. But everyone has a breaking point, and mine came in the spring of 2004 when I tipped the scale at nearly 400 pounds 388 to be exact. I was MISERABLE trapped inside of that body. I no longer wore my Purple Heart with pride. Rather, I was ashamed and frightened. Ashamed that I had allowed food to become my everything – frightened I would die because of it. Drastic times called for drastic measures... Today, I’m bound and determined to live a better, healthier, active lifestyle. I realize I’m no longer a passenger in my life, I’m the driver. I’m overcoming my inhibitions and I’m slowly but surely saying farewell to my old childhood nemesis, obesity. For once and for all, Farewell Fatso!

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