Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Herbed Potato Salad with Green Beans and Cherry Tomatoes

Recipe by Jean Kressy, COOKING LIGHT June 1998. Published online at http://www.myrecipes.com/recipe/herbed-potato-salad-with-green-beans-tomatoes

Ingredients

  • 2 1/2 pounds small red potatoes, quartered
  • 2 cups (2-inch) cut green beans (about 1/2 pound)
  • 1 cup chopped fresh basil
  • 1/2 cup thinly sliced green onions
  • 1/4 cup white wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 garlic cloves, crushed
  • 2 cups diced seeded tomato

Directions

  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutes. Add beans, and cook 6 minutes or until tender. Drain.
  2. Combine basil and next 7 ingredients (basil through garlic) in a large bowl. Add potato mixture; toss well. Add tomato, and toss gently. Cover and chill.