Green bean, potato and carrot salad with balsamic dressing

7 Aug

1 pound fresh green beans, snapped into bite-sized pieces
4 carrots, peeled and sliced into rounds
4 lg potatoes, scrubbed

Balsamic dressing
1/8 cup olive oil
2 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper

In a large saucepan, heat 6 cups water to boiling. Drop the prepared beans and carrots into the rapidly boiling water and cover. After three minutes, remove them with a large straining spoon into a large bowl to cool.

Add the potatoes to the water and cover. Cook for 15 to 20 minutes, until potatoes can be easily pierced with a knife. Remove from water and let cool. Peel the potatoes, then cut into cubes and add to green beans and carrots.

In a small bowl, whisk balsamic dressing ingredients. Pour over potato, green beans and carrots, tossing gently to coat. Cover and chill.


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