Herbed Potato Salad with Green Beans and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is a great salad to make ahead, as the flavor gets more intense after chilling. Store leftover salad in the refrigerator in an airtight container for up to 3 days. Ingredients:
2 1/2 pounds small red potatoes, quartered |
2 cups (2-inch) cut green beans (about 1/2 pound) |
1 cup chopped fresh basil |
1/2 cup thinly sliced green onions |
1/4 cup white wine vinegar |
1 tablespoon olive oil |
2 teaspoons dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
6 garlic cloves, crushed |
2 cups diced seeded tomato |
Directions:
1. Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutes. Add beans, and cook 6 minutes or until tender. Drain.
2. Combine basil and next 7 ingredients (basil through garlic) in a large bowl. Add potato mixture; toss well. Add tomato, and toss gently. Cover and chill.
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