Potato and Green Bean Salad



  • 1 1/2 lb. small red new potatoes, unpeeled
  • 3 cup fresh green beans, cut into 2 inch pieces
  • 1 cup quartered cherry tomatoes
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  • 1/4 cup chopped green onions
  • 1/8 tsp. salt
  • 1/8 tsp. pepper


  • 1 Tbsp. lemon juice
  • 3 Tbsp. honey mustard
  • 2 Tbsp. chopped fresh basil leaves or 2 tsp. dried basil leaves
  • 2 Tbsp. red wine vinegar
  • 1/3 cup olive oil


For salad, steam potatoes 10-12 minutes or until tender. Rinse under cold water; drain. Steam green beans 5-6 minutes or until crisp-tender. Rinse under cold water; drain. Cut potatoes into halves or quarters. In large bowl, combine potatoes, beans, tomatoes, onions, salt and pepper.

For dressing, whisk lemon juice, mustard, basil, and vinegar in medium bowl. Gradually whisk in oil. Spoon dressing over salad; toss gently to combine. Serve chilled or at room temperature.

By Robin from Washington, IA


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