Balsamic Potato and Green Bean Salad - Rachael Ray

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Total Time
30mins
Prep 10 mins
Cook 20 mins

Found this in Rachael Ray's June/July 2007 magazine. Good for summer, and no-mayo, so good for picnics.

Ingredients Nutrition

Directions

  1. In a large saucepan, place potatoes, 2 teaspoons salt, and enough water to cover by 1 inch. Bring to a simmer and cook until potatoes are tender, 12 to 15 minutes. Add green beans and cook for 3 minutes. Drain and let stand.
  2. Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper, and 1 teaspoon salt. Whisk in olive oil unti combined.
  3. Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs.
  4. Serve either warm or at room temperature.