This is a favorite potato salad for summer barbecues and perfect for a side to our Father's Day dinner today. It's adapted from the July 1994 issue of Bon Appetit magazine. As usual I added an additional garlic clove. I also used the last of some terrific olive oil a dear friend brought me back from Israel and rather than regular balsamic vinegar I used white balsamic vinegar with Madiera just because that is what I grabbed first out of the pantry.
1/4 cup balsamic vinegar
2 tablespoons dijon mustard
2 tablespoons fresh lemon juice
1 garlic clove, minced
Dash of Worcestershire sauce
1/2 cup extra-virgin olive oil
1 1/2 pounds small red-skinned potatoes
3/4 pound fresh green beans
1 small red onion, chopped
1/4 cup chopped fresh basil
Whisk together all dressing ingredients except oil, then gradually whisk in oil. Season to taste with salt and pepper.
Steam potatoes until tender. Cool and cut into quarters.
Cook green beans in boiling water until crisp-tender, about 5 minutes. Drain and transfer beans to a bowl of ice water to cool. Drain. Cut beans in half.
Combine beans, potatoes, onion and basil in a large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temperature.)
Ready to serve: