Provided by Marian Burros
Categories salads and dressings, side dish
Time 30m
Yield Eight servings
Number Of Ingredients 9
Steps:
- Cook the potatoes in lightly salted water. Drain.
- Wash the beans and steam until tender but crisp, five to 10 minutes. Drain, run under cold water and refrigerate.
- In a large bowl, blend the mustard, vinegar and olive oil. Stir in the scallions.
- Cut the potatoes into quarters and stir them into the dressing. Season with pepper and set aside until ready to serve.
- To serve, toss the beans and the basil with the potatoes. Adjust the seasonings.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 15 grams, Carbohydrate 30 grams, Fat 18 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 677 milligrams, Sugar 6 grams
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