Red Potato Salad

Here's the salad I took to our ward picnic. I wanted something different that was a healthier alternative than your typical potato salad. This was fantastic and easy to make.

INGREDIENTS: 12 servings

2 lbs small red potatoes

1 lb fresh green beans, trimmed and snapped

1/3 c chopped fresh basil

1 small red onion, chopped

salt and pepper to taste

1/4 c balsamic vinegar

3 Tbs Dijon mustard

2 Tbs fresh lemon juice

1 clove garlic, minced

1 dash Worcestershire sauce

1/2 c EVOO

DIRECTIONS:

Place the potatoes in a large pot, and just cover with water. Bring to boil and cook for 10 minutes. Add in the green beans and cook 5 minutes more. Drain and cool. Cut potatoes into quarters, or bite size pieces. Transfer to a large bowl and toss with basil, onion, salt and pepper. Set aside.

In a medium bowl, combine vinegar, mustard, lemon juice, garlic, Worcestershire sauce and oil. Whisk together until they are blended together and look milky. Pour this mixture over the salad and stir gently to coat. Salt and pepper to taste if needed. Serve at room temperature.

It was definitely a hit and will be added to our family rotation.