Prepare Balsamic Vinaigrette. In a large pot over
medium-high heat, steam potatoes until tender. Remove from heat and
let cool; cut into quarters.
In a pot of boiling salted water, cook green beans approximately
5 to 6 minutes or until crisp tender. Remove from heat and drain.
Transfer bean to a bowl of ice water and let cool. When cool, drain
and cut beans in half.
In a large bowl, combine potatoes, green beans, sweet onion, and
basil. Add Balsamic Vinaigrette and toss to coat. Season with salt
and pepper to taste.
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