Garden Potato Salad

A non-mayonnaise recipe, this is a nice change of pace for potato salad. The dressing is tangy and a little zippy with the taste of Dijon mustard and a dash of pepper sauce. Lovely for a BBQ, picnic, or potluck--cook time is chill time in refrigerator.

• Ready In: 2 hrs 20 mins
• Serves: 6-8

Ingredients

• SALAD

• 1 1⁄2 lbs  red potatoes, quartered
• 3⁄4 lb fresh green beans, halved (do not use canned beans)
• 10 -20  cherry tomatoes, halved
• 1  small onion, chopped

• DRESSING

• 1⁄2 cup olive oil or 1⁄2 cup  vegetable oil
• 1⁄4 cup cider vinegar
• 2  tablespoons lemon juice
• 2  tablespoons  prepared Dijon mustard
• 2  teaspoons dried basil
• 2  minced garlic cloves
• 1 1⁄4 teaspoons sugar
• 1⁄4 teaspoon  hot pepper sauce (or to taste)

Directions

1. Cook potatoes in boiling, salted water for 8 minutes.
2. Add green beans and return to boil.
3. Cook 5 minutes or until beans are tender-crisp and potatoes are tender.
4. Drain & cool.
5. Place in large bowl; add tomatoes and onion.
6. Combine dressing ingredients in small bowl.
7. Pour over salad & toss to coat.
8. Refrigerate until ready to serve--salad should be served cold.