Garden Potato Salad

By Rita H

Ingredients

• dressing:
• 1 1/2 lbs potatoes, quartered
• 3/4 lb fresh green beans, halved
• 10 cherry tomatoes, halved
• 1 small onion, chopped
• 1/2 cup olive or vegetable oil
• 1/4 cup cider vinegar
• 2 tbsp lemon juice
• 2 tbsp dijon mustard
• 2 tsp dried basil
• 2 garlic cloves, minced
• 1 1/4 sugar
• 1/4 tsp hot pepper sauce

Details

Servings 12

Preparation

Step 1

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.