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Independence Day Grilling, Part II: New Potato Green Bean Salad with Basil & Mustard Vinaigrette


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What's on your Independence Day menu? Last week, I suggested Grilled Steaks with Herb Butter. Flavor fireworks, all the way. Especially alongside this week's potato salad: With leggy green beans and a tart mustard vinaigrette, it's just the salad to sit prettily-yet-assertively next to rich, buttery beef. It's a Lauren Bacall sort of salad, sassing back to the Humphrey Bogart of steaks. Sit with that image for a minute... Yeah, I like it.

There are plenty of new potatoes and green beans at local farmers’ markets, basil and onions too, of course. Pick up good steaks if you come across them, whip up some herb butter, and get grilling.

I’ll be raising my drink to sunburns, ringing ears, not too many mosquito bites, and a relaxing day with family and friends. Happy 4th everyone!

New Potato Green Bean Salad with Basil & Mustard Vinaigrette
Serves 6

Note: This salad makes fantastic leftovers – add tuna and greens for a quick Salad Nicoise.

Photo by Stephanie Meyer

Vinaigrette:
1/4 c. red wine vinegar
2 Tbsp. Dijon mustard
1 garlic clove, minced
1/2 c. extra-virgin olive oil
1 tsp. salt
several grinds of freshly ground black pepper

Salad:
1 1/2 lbs. small new potatoes
3/4 lb. thin green beans, trimmed
1 small red onion, chopped
1/4 c. chopped fresh basil

Whisk together vinaigrette ingredients and set aside.

Cook potatoes in boiling salted water until just tender; drain and cool. Halve potatoes and add them to a large salad bowl.

Cook green beans in boiling salted water until just tender; drain, then cool under running cold water. Dry thoroughly on paper towels. Add beans to potatoes. Add red onion and basil.

Whisk dressing, pour over potatoes and green beans, and toss to coat. Season with additional salt and pepper to taste. (Can be prepared one day ahead; chill until two hours before serving; bring to room temperature to serve.)

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