Yet Another Green Bean And Potato Salad
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.
Steps
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.
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.
Ingredients
red onion, potatoes, green beans, balsamic vinegar, mustard, salt, virgin olive oil