Green Bean and Potato Salad



1 1/2 lb red potatoes
1 lb green beans, trimmed
1 red onion, chopped
1/4 cup chopped basil
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tbsp Dijon mustard
2 tbsp lemon juice
salt and pepper to taste
1/4 tsp Worcestershire sauce
1 garlic clove, minced


Boil water in a large pot and cook potatoes for about 15 minutes or until softened. Add green beans to water and cook for at least 5 more minutes. Drain vegetables.

Saute red onion in a pan on medium heat, careful not to burn, until soft.

Cut potatoes into quarters and place in a large bowl, add the onion, green beans and basil.

Whisk together olive oil, vinegar, Dijon mustard, lemon juice, salt, pepper, Worcestershire and garlic. Add to veggies and toss.


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