Green Bean Potato Salad
If you leave it to Mother Nature, she'll always come up with great combinations for you to harvest from the garden and prepare in the kitchen. I love the taste of potatoes and green beans together and luckily, they are ready in the garden at about the same time. Here's a quick summertime recipe that combines the flavor of both in a tasty potato and green bean salad.
Start with approximately 2 pounds of new potatoes, cut in thick wedges. I like to use red potatoes and I always leave the skins on. Cook these until they are just tender, only about 6 to 7 minutes on medium heat, drain and set aside.
For the green beans, cut the ends and slice the beans in half. Cook them just as you did the potatoes. Rinse them in cool water as well and combine them with the potatoes. Just remember for these vegetables to hold their flavor and shape, you don't want to cook them too long.
To prepare the marinade, combine the olive oil with the basalmic vinegar and crushed garlic. Then add the salt and pepper and Dijon mustard and mix all together. Pour over the potatoes and green beans. Then chop the green onions and combine them with the fresh chopped basil. Gently mix into the salad; cover it, chill it for about 2 hours before serving.
Time to prepare: 2 hours, 20 minutes.
This recipe is vegetarian.