Sunday, January 29, 2012

Balsamic Potatoes and Green Beans

I am always on the lookout for new side dishes to spice up our usual meat dishes.  After searching through Rachael Ray's recipes, I came across this yummy recipe that I thought would go great along with our beef tenderloin for Sunday dinner.  Balsamic is one of my new favorite flavors, and anything that has it in the title is immediately stashed away for later.  Enjoy :)

Balsamic Potatoes and Green Beans

1 1/2 pounds small new potatoes
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish

In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.

Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.

Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.

Recipe Source:  Everyday with Rachael Ray

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