Balsamic Green Bean and Potato Salad

 

• 2 cups baby Dutch potatoes
• 2 cups green beans, trimmed and halved crosswise
• 3 tbsp olive oil
• 1 1/2 tablespoons balsamic vinegar
• Juice of 1/2 a lemon
• 1 clove of garlic, minced
• 1/2 teaspoon sugar
• 1/4 teaspoon Dijon mustard
• 2-3 tbsp fresh basil leaves, chopped

Fill a large saucepan with water and season with salt. Add the potatoes and bring to a boil and cook until the potatoes are tender, 10-12 minutes. 

Add the green beans and cook for 3-5 minutes. Drain and let stand.

Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, sea salt, and fresh cracked pepper to taste. Whisk in the olive oil until combined.

Toss the potatoes and beans with the dressing to coat and top with freshly chopped basil. Enjoy