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.

How to Make It

Step 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.

Step 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.

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