Garden Fresh Potato Salad

Directions

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding beans during the last 4 minutes of cooking. Drain. Transfer to a large bowl.
• In a small bowl, whisk oil, vinegar, basil, parsley, salt and pepper. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour.
• Stir before serving; top with eggs and tomatoes.