Instructions

• Rinse the potatoes and trim the green beans if needed. Cut the potatoes into uniform pieces (about quarters or roughly 1-inch chunks) so they cook evenly.
• Put the cut potatoes in a large pot and add cold water to cover them by about 1/2 inch. Bring the water to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook the potatoes for about 10 minutes.
• Add the 3/4 pound trimmed green beans to the pot and continue cooking for 4–5 minutes, until the potatoes are tender when pierced with a fork and the green beans are crisp-tender.
• Drain the potatoes and green beans in a colander and let them sit for 3–5 minutes to cool slightly.
• While the vegetables cool, make the dressing: in a bowl whisk together 1/4 cup balsamic vinegar, 2 tablespoons Dijon mustard, 2 tablespoons fresh lemon juice, 1 teaspoon chopped garlic, and 1/4 teaspoon Worcestershire sauce. Gradually whisk in 1/2 cup extra-virgin olive oil until the dressing is combined.
• Transfer the potatoes and green beans to a large mixing bowl. Add the 1/4 cup finely diced red onion and season with salt and pepper to taste.
• Pour about 3/4 of the dressing over the salad and fold gently to combine, taking care not to break up the potatoes. Taste and add remaining dressing as desired.
• Serve warm, at room temperature, or chilled. Adjust salt and pepper again if needed before serving.