Prep 10 mins
Cook 20 mins
Very easy and delicious. There's a great hint in here how to take the bitterness out of raw onions and still leave them crisp for the salad.
- 1 medium red onion, sliced thinly
- 3 medium potatoes
- 2 lbs fresh young green beans, halved
- 3 tablespoons balsamic vinegar
- 1 tablespoon mild mustard
- 1 teaspoon salt, more to taste
- 3⁄4 cup virgin olive oil
- Put the sliced onions into a colander.
- Boil the potatoes in their skins for about 15 minutes, until they just begin soften, but are still firm.
- Peel and slice each into about eight pieces.
- Boil up a large pot of well-salted water, and throw in the green beans.
- Add the potatoes and cook until the string beans are just cooked, still al dente.
- Drain the potatoes and beans through the colander with the onions.
- (The hot water will take any bitterness out of the onions, but still leave them crisp.) Put the vegetables into a serving bowl.
- Prepare the vinaigrette.
- Put the vinegar, the salt and mustard into a jar that closes well.
- Close and shake well.
- Add the olive oil, close again, and shake until you have a creamy mixture.
- Pour the vinaigrette over the vegetables while they are still warm, and allow to cool before serving.
Tried this recipe last night along with pork chops #51028. I love balsamic vinegar and it is great with the beans and potatoes. I followed the instructions except for cutting the potatoes smaller after draining the potatoes and beans. Very tasty dish!