For Dressing: Whisk first 5 ingredients in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Dressing can be made 1 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 large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to bowl of ice water and cool. Drain. Cut beans in half. Combine green beans, potatoes, onion and basil in large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temperature.) ** When I cant find fresh beans, I use a package of frozen french style green beans and thaw in a colander (to allow draining of any excess liquid). Recipe by: Bon Appetite July 1994 Posted to MC-Recipe Digest by Carriej999@aol.com on Feb 4, 1998
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 6|
|Calories from Fat: 654 (87%)|
|Amt Per Serving||% DV|
|Total Fat 72.6g||97 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 34.9g|
|Polyunsanturated Fat 24g|
|Cholesterol 0mg||0 %|
|Sodium 125.5mg||4 %|
|Potassium 679.3mg||18 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 20.8g|
|Protein 3.8g||5 %|
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Calories per serving: 751
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