Potato and Vegetable Salad

We like to make this when we have leftover cooked potatoes, beans, and zucchini.

Combine in a bowl:

2-3 c. bite-sized potatoes, steamed to firm-tender

1 c. green beans, trimmed to bite-size pieces, steam to firm-tender, if desired

1 c. bite-size zucchini/summer squash pieces, steam to firm-tender, if desired

2-3 Tbsp. thin slivers red or spring onion

1 c. halved or quartered cherry tomatoes

Whisk together:

1 small clove garlic, minced

2 tsp. Dijon mustard

2 tsp. red wine or apple cider vinegar

2 tsp. lime juice

1/4 tsp. cumin (+/- to your taste)

Salt and pepper

2 Tbsp. olive oil

1 Tbsp. snipped fresh oregano or marjoram

Toss altogether lightly. Garnish with minced hot peppers, if you like it spicy!

Recipe created or adapted by Liz Talley, Urban Graze

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