Herbed Potato Salad with Green Beans and Tomatoes

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

Ingredients

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

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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