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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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A non-mayonnaise recipe, this is a nice change of pace for potato salad. The dressing is tangy and a little zippy with the taste of Dijon mustard and a dash of pepper sauce. Lovely for a BBQ, picnic, or potluck-cook time is chill time in refrigerator. Ingredients:
1 1/2 lbs red potatoes, quartered |
3/4 lb fresh green beans, halved (do not use canned beans) |
10 -20 cherry tomatoes, halved |
1 small onion, chopped |
1/2 cup olive oil or 1/2 cup vegetable oil |
1/4 cup cider vinegar |
2 tablespoons lemon juice |
2 tablespoons prepared dijon mustard |
2 teaspoons dried basil |
2 minced garlic cloves |
1 1/4 teaspoons sugar |
1/4 teaspoon hot pepper sauce (or to taste) |
Directions:
1. Cook potatoes in boiling, salted water for 8 minutes.
2. Add green beans and return to boil.
3. Cook 5 minutes or until beans are tender-crisp and potatoes are tender.
4. Drain & cool.
5. Place in large bowl; add tomatoes and onion.
6. Combine dressing ingredients in small bowl.
7. Pour over salad & toss to coat.
8. Refrigerate until ready to serve-salad should be served cold.
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