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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.Caroline Weese, Greybull, Wyoming Ingredients:
1-1/2 pounds red potatoes, quartered |
3/4 pound fresh green beans, trimmed and halved |
10 cherry tomatoes, halved |
1 small onion, chopped |
dressing: |
1/2 cup olive oil |
1/4 cup cider vinegar |
2 tablespoons lemon juice |
2 tablespoons dijon mustard |
2 teaspoon dried basil |
2 garlic cloves, minced |
1-1/4 teaspoons sugar |
1/4 teaspoon hot pepper sauce |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool.
2. Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and
3. refrigerate. Yield: 12 servings.
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