1 1/2 pounds red potatoes
3/4 pound fresh green beans, trimmed and snapped
1/4 cup chopped fresh basil
1 small red onion, chopped
salt and pepper to taste
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil
Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans for the last 3 minutes. Drain; plunge the beans into an ice water bath to stop the cooking and preserve the color. Cool and cut potatoes into quarters. Transfer beans and potatoes to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and adjust seasonings if needed.
if desired, add fresh cherry tomatoes, cut in half, and/or about 24 pitted and chopped kalamata olives.