Garden Potato Salad Recipe
Ingredients
1-1/2 pounds red potatoes, quartered
3/4 pound fresh green beans, halved
10 cherry tomatoes, halved
1 small onion, chopped
DRESSING:
1/2 cup olive or vegetable oil
1/4 cup cider vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons dried basil
2 garlic cloves, minced
1-1/4 teaspoons sugar
1/4 teaspoon hot pepper sauce
Directions
Cook potatoes in boiling salted water for 8 minutes.
Add beans; return to a boil.
Cook for 5 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool.
Place in a large bowl; add the tomatoes and onion.
Combine dressing ingredients; pour over the salad and toss.
Refrigerate.
Add beans; return to a boil.
Cook for 5 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool.
Place in a large bowl; add the tomatoes and onion.
Combine dressing ingredients; pour over the salad and toss.
Refrigerate.
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