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.

Ratings & Reviews

JJennifer's Review

itsanj
August 03, 2013
A delicious easy to make recipe that travels well.

Zamboni's Review

JJennifer
June 04, 2011
I made this for my friend and I yesterday. It was so great that I'm going to take the leftovers to a pot luck today. Delish! And I agree with itsanj that you need to love garlic to enjoy this - but who doesn't??? And I used a really good dijon mustard, which I think added to the flavors. So yummy! We had it with grilled salmon and asparagus, and what a hit!

itsanj's Review

Zamboni
July 25, 2009
you really have to like garlic, which we do, to savor this recipe. great summer recipe with the fresh veggies. had friends over and they all asked for the recipe so I consider it a hit. I followed the directions- no changes. It does get more flavorful the longer it sits.