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.
+ : 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.
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 +++