Balsamic Potato and Green Bean Salad - Rachael Ray

Submitted by bricookie55

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

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 1⁄2 lbs tiny new potatoes
• 3 teaspoons salt, plus more to taste
• 10 ounces green beans, trimmed and halved crosswise
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon Dijon mustard
• 1⁄4 teaspoon pepper
• 1⁄2 cup extra virgin olive oil
• 4 scallions, thinly sliced
• 2 teaspoons fresh thyme, chopped (plus more sprigs for garnish)

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.