1 pound green beans, trimmed
2 pounds small red potatoes, halved
1 cup chopped red bell pepper
1/2 cup chopped red onion
3 tablespoons chopped fresh dill
2 teaspoons minced garlic
1/2 cup canola or vegetable oil
1/4 cup balsamic vinegar
1 tablespoon Dijon-style mustard
1 teaspoon sugar
Salt and pepper to taste


1. In boiling, salted water, cook green beans until crsip-tender, about 5 minutes. Drain and cool in an ice bath. Cook potatoes in simmering salted water, until fork tender, about 15 minutes. Cool and place in serving bowl with green beans, peppers, red onions, dill and garlic.
2. In a small bowl, whisk together oil, vinegar, mustard and sugar. Pour over vegetables, turn gently to coat. Refrigerate for 1 hour to blend flavors before serving.

This salad would go well with grilled chicken breasts or pork chops.

Green Bean and Red Potato Salad
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