Taste of Home
Potato Salad with Green Beans and Tomatoes
TOTAL TIME: Prep: 15 min. + chilling Cook: 15 min. + cooling
YIELD: 12 servings.
This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.—Caroline Weese, Greybull, Wyoming
Ingredients
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1-1/2 pounds red potatoes, quartered
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3/4 pound fresh green beans, trimmed and halved
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10 cherry tomatoes, halved
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1 small onion, chopped
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DRESSING:
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1/2 cup olive oil
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1/4 cup cider vinegar
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2 tablespoons lemon juice
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2 tablespoons Dijon mustard
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2 teaspoon dried basil
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2 garlic cloves, minced
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1-1/4 teaspoons sugar
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1/4 teaspoon hot pepper sauce
Directions
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1.
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool.
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2.
Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and
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3.
refrigerate.
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