Bean & Tater Salad

  • 2 lb. red potatoes - unpeeled and cut into bite-sized pieces (cooked until tender)
  • 1 lb. green beans - rinsed, trimmed, and cut into bite-sized pieces (cooked until crisp-tender)
  • 1⁄4 cup balsamic vinegar
  • 2 cloves chopped garlic
  • 2 tablespoons fresh lemon juice
  • 1⁄2 cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • Salt and pepper, to taste

In a large bowl, combine the potatoes and green beans.

Add the remaining ingredients (balsamic vinegar through salt & pepper) to a resealable jar or small food chopper (that's what I used) and shake or process until well-combined.

Add the balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.

Season with additional salt and pepper to taste.

  • Yields: 10 servings
  • Preparation Time: 30 minutes
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