Dilled Green Bean and Potato Salad

Ingredients

1 1/2 lbs     Small Red Potatoes
3/4 lbs        Fresh Green Beans, trimmed and snapped
1/4 cup       Fresh Dill
1 small       Red Onion, chopped
To Taste     Salt
To Taste     Freshly Ground Black Pepper

1/4 cup       INFUSED Traditional Balsamic vinegar
2 TBSP      Fresh Lemon Juice
1 clove       Garlic, minced
1 tsp           Worcestershire Sauce
1/2 cup       INFUSED Wild Dill Olive Oil 

Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.

In a medium bowl, whisk together  INFUSED Traditional Balsamic Vinegar, mustard, lemon juice, garlic, Worcestershire sauce and INFUSED Wild Dill Olive Oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.