Purple
Potato Salad with Green Beans
and Tear Drop Tomatoes -
Serves 6-8
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This salad brings color and
variety to your table.
3 pounds purple potatoes (white
potatoes are fine, if purple are not available)
1 pint red teardrop, cherry or grape tomatoes
1 pound green beans, stemmed
1 / 4 cup red wine vinegar
1 teaspoon Dijon mustard
fine sea salt
freshly ground pepper
1 / 2 cup extra virgin olive oil
1 / 2 cup fresh basil, torn at last minute
Equipment:
whisk
mixing bowl
serving bowl
vegetable steamer
Cut potatoes into bite-size pieces and boil until tender. Drain
well.
Wash and dry tomatoes. Cut in half, if desired.
Steam green beans 6 - 8 minutes.
Place vinegar, mustard, salt and pepper bowl. Slowly whisk in
olive oil until combined well.
Place potatoes and green beans in a large bowl and toss with
dressing. Add tomatoes and basil.
Serve at room temperature.
(Barbara Seelig Brown)
