• Liz Talley - Urban Graze

New Potato Salad

Lots of summer is going on in this super salad.

¾ lb. new potatoes, halved or quartered (bite sized)

½ lb. green beans, trimmed and cut into bite sized lengths

1 sweet pepper, coarsely chopped, or cut into about 1” strips

2 green or red onions, finely chopped (or other mild onion variety)

2 Tbsp. olive oil

8 (+/-) cherry tomatoes, halved (or 1/2-1 c. diced firm tomato)

2 Tbsp. fresh basil, finely chopped

1-2 Tbsp. parsley (or carrot tops), finely chopped

2 Tbsp. red wine vinegar

Boil or steam new potatoes and green beans (in separate pans) until done.

Potatoes should be firm-tender and beans should be crisp/tender.

Drain and mix together while still hot with green onion, banana pepper and olive oil. Cool in refrigerator. Toss in tomatoes, herbs, and vinegar.

Last night I made this, with a sweetened vinaigrette and it was excellent:

Delete the olive oil and red wine vinegar in recipe above.

Combine all the veggies and herbs in a bowl.

In a separate bowl whisk together vinaigrette: 3 Tbsp. white wine vinegar, 2 Tbsp. olive oil, 1 tsp. honey, 1/4 tsp. ground mustard powder, 1 small clove garlic (crushed/pressed). Then toss with veggies and serve at room temp.

Recipe created or adapted by Liz Talley, Urban Graze

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