Description
A potato salad that goes well with grilled meats for a perfect summer side. The longer the dressing marinates, the more robust the flavour — go ahead and make it the night before!
Ingredients
Scale
- 4 red potatoes
- 1 large tomato
- 2 cups flat beans
- ¼ cup red onion, finely chopped
- ¼ cup basil leaves, finely chopped
- 3 Tbsp Olive oil
- 2 Tbsp Red wine vinegar
- Salt + Pepper to taste
Instructions
- Fill a medium-sized pot with cold water and add in your potatoes. Bring your water to a boil and cook until the potatoes are cooked through and you can insert a fork into them easily (about 8 to 10 minutes depending on the size of the potatoes). Drain and let the potatoes cool to room temperature and then chop into 1 inch pieces.
- Blanch your flat green beans. Let them cool and then cut them into 1.5 inch pieces.
- Chop tomatoes into 1 inch pieces and add them to a large bowl. Add your cooled beans and potatoes to the same bowl.
- Make the dressing: In a bowl add diced red onion, finely chopped basil, olive oil and vinegar. Whisk together the ingredients and pour the dressing over the tomatoes, potatoes and green beans. Season with salt and pepper and lightly toss. Serve immediately or keep in an airtight container in the refrigerator until ready to serve.