Green Bean and Potato Salad


  • 1 ½ lbs Red Potatoes
  • ¾ lb fresh green beans, trimmed and snapped
  • ¼ cup fresh basil
  • 1 small red onion, chopped
  • ¼ cup balsamic vinegar
  • 2 T. Dijon Mustard
  • 2 T. fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp. Moore's Original Marinade
  • ½ cup olive oil
  • salt and pepper to taste


  1. Place the potatoes in a large pot and fill with water, covering potatoes completely. Bring to a boil, cover, and cook for about 15 minutes, or until potatoes are tender.
  2.  After the first 10 minutes, throw in the grean beans to steam.
  3. Drain and cool the vegetable mix.
  4. Cut potatoes into quarters.
  5. In a large bowl toss potatoes, green beans, fresh basil, red onions, salt and pepper. Set aside.
  6. In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Moore's Marinade, and olive oil. Pour over potato mixture and stir to coat.