Herbed Potato Salad with Green Beans and Tomatoes

Herbed Potato Salad with Green Beans and Tomatoes
Photo by Howard L. Puckett

Ingredients

  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • ¼ cup white wine vinegar
  • ½ teaspoon salt
  • 2 ½ pounds small red potatoes, quartered
  • 2 cups (2-inch) cut green beans (about 1/2 pound)
  • 6 garlic cloves, crushed
  • + 4 more ingredients
    • 2 teaspoons Dijon mustard
    • ½ cup thinly sliced green onions
    • 1 cup chopped fresh basil
    • 2 cups diced seeded tomato

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. 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.

View full recipe at My Recipes

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