Wednesday, September 8, 2010

Herbed Potato Salad with Green Beans and Tomatoes

You'll have to use your imagination a bit for the photo above. Instead of the slightly overcooked potato lumps, picture firm red potatoes tossed with tomatoes, beans and basil. Now, doesn't that look tasty?

Despite the smushy potatoes it was still delicious. Our produce box had potatoes, beans, basil and tomatoes the other week and this was a wonderful way to combine them: the fresh veggie flavors overlaid with basil and the slightest bit of vinegar tang. A great salad to squeeze in to those final sunny September barbeques.

Recipe below; printable version here.


2½ pounds small red potatoes, quartered
2 cups (2-inch) cut green beans (about ½ pound)
1 cup chopped fresh basil
½ cup thinly sliced green onions
¼ cup white wine vinegar
1 Tbs olive oil
2 tsp Dijon mustard
½ tsp salt
½ tsp black pepper
6 garlic cloves, crushed
2 cups diced seeded tomato

Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutesl (Ed.--Or much less than 10 minutes. Beware of overcooking the potatoes!) 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.

From Cooking Light, June 1998

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