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Garden Fresh Potato Salad

Name: Garden Fresh Potato Salad
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 20 servings (3/4 cup each).
Ingredients: 3 pounds small red potatoes, quartered; 1 pound fresh green beans, trimmed and cut in half; 1/3 cup olive oil; 1/4 cup red wine vinegar; 1/4 cup minced fresh basil; 2 tablespoons minced fresh parsley; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; 6 hard-boiled large eggs, sliced; 1 cup grape tomatoes

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Test Kitchen Approved

Total Time

Prep: 35 min. Cook 25 min. + chilling

Makes

20 servings (3/4 cup each)

A parent from a school I previously taught at gave me this recipe, and I think of that parent and child every time I make this potato salad. The salad looks beautiful, and the fresh basil vinaigrette keeps it light. —Dee Dee Calow, Warren, Illinois

Garden Fresh Potato Salad Recipe photo by Taste of Home

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Ingredients

3 pounds small red potatoes, quartered
1 pound fresh green beans, trimmed and cut in half
1/3 cup olive oil
1/4 cup red wine vinegar
1/4 cup minced fresh basil
2 tablespoons minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
6 hard-boiled large eggs, sliced
1 cup grape tomatoes

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.

Nutrition Facts

3/4 cup: 113 calories, 5g fat (1g saturated fat), 64mg cholesterol, 202mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

Garden Fresh Potato Salad

Ingredients

Directions

Nutrition Facts

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