More holiday entertaining recipe ideas!

Try this favorite salad sent in from Linda in San Carlos. A make a head dish that takes the stress out of entertaining.

 New Potato and Green Bean Salad

 Dressing:  ¼ cup balsamic vinegar

2 tbs dijon mustard

2 tbs fresh lemon juice

1 garlic cloved minced

dash of Worchestershire sauce

½ cup extra virgin olive oil

 Salad:

1 ½ pounds small red skinned potatoes

¾ pound green beans, stems trimmed

1 small red onion coarsely chopped

¼ cup chopped fresh basil

 For Dressing:

Whisk first 5 ingredients in a medicum bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Dressing can be made one day ahead, cover and refrigerate. Bring to room temperature and rewhisk before using. )

 For Salad:

Steam potatoes until tender. Cool, cut into quarters. Cook green beans in a large pot of boiling salted water until crip-tender, about 5 mins. Drain, transfer beans to bowl of ice water and cool. Drain, cut beans in half. Combines beans, potatoes, onions and basil in a large bowl. Add dressing, toss to coat. Can be prepared four hours ahead, cover and leave at room temperature.