This is a great summertime salad— crisp, refreshing...and easy to prepare! Try it at your next family picnic.
- 1 pound small red potatoes, cooked and cubed
- 2 large tomatoes, diced
- 1 pound green beans, cut into 2-inch pieces and cooked
- 7 tablespoons olive oil
- 5 tablespoons white wine vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- In a large bowl, combine potatoes, tomatoes, beans. In a small bowl, combine oil, vinegar, salt and pepper. Pour dressing over vegetables; toss to coat. Refrigerate for several hours before serving. Yield: 8-10 servings.
Originally published as Red, White and Green Salad in Bountiful Harvest Cookbook 1994, p39
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