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Herbed Potato Salad with Green Beans and Tomatoes

Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield 10 servings (serving size: 1 cup)
This is a great salad to make ahead, as the flavor gets more intense after chilling. Store leftover salad in the refrigerator in an airtight container for up to 3 days.

Ingredients

  • 2 1/2 pounds small red potatoes, quartered
  • 2 cups (2-inch) cut green beans (about 1/2 pound)
  • 1 cup chopped fresh basil
  • 1/2 cup thinly sliced green onions
  • 1/4 cup white wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 garlic cloves, crushed
  • 2 cups diced seeded tomato

Nutrition Information

  • calories 118
  • caloriesfromfat 13 %
  • fat 1.7 g
  • satfat 0.2 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 3.5 g
  • carbohydrate 23.3 g
  • fiber 3.1 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 161 mg
  • calcium 39 mg

How to Make It

  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutes. Add beans, and cook 6 minutes or until tender. Drain.

  2. 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.