Garden Potato Salad
Taste of Home (Nov '03-Laura has note "good, Dad loved. Try warm. Dad loves with raw onion. Mom didn't like olive oil, Dad did")
- 1 1/2 lb red potatoes, quartered
- 3/4 lb fresh green beans, halved
- 10 cherry tomatoes, halved
- 1 small onion, chopped
DRESSING:
- 1/2 c olive (or veg) oil
- 1/4 c cider vinegar
- 2 tbsp lemon juice
- 2 tbsp Dijon mustard
- 2 tsp dried basil
- 2 cloves garlic, minced
- 1 1/4 tsp sugar
- 1/4 tsp hot pepper sauce
- S & P, to taste
Cook potatoes in boiling salted water for 8 min. Add beans; return to a boil. Cook for 5 min or til beans are crisp-tender and the potatoes are just tender; drain and cool. Place in large bowl; add tomatoes and onion. Combine dressing ing; pour over the salad and toss. Refrigerate.