Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Vegetable Potato Salad




Source of Recipe


Southern Living 6/03






List of Ingredients



• 1 lb fresh green beans, trimmed
  
• 2 lbs small red potatoes, quartered
  
• 1 pint cherry tomatoes, halved
  
• 1/4 cup crumbled feta cheese
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  
• 1/3 cup olive oil
  
• 2 T balsamic vinegar
  
• 1 garlic clove, minced
  
• 1 T fresh chopped basil
  






Instructions



1. Cook green beans in boiling salted water to cover 3 minutes or until crisp-tender; drain. Plung into ice water to stop the cooking process; drain well, and set aside.
   
2. Cook quartered potatoes in boiling salted water to cover 8 minutes or until tender. Drain.
   
3. Combine beans and potatoes in bowl. Add tomatoes and next 3 ingredients; gently toss.
   
4. Whisk together olive oil and remaining ingredients. Drizzle half of dressing over bean mixture, and gently toss. Drizzle with remaining dressing just before serving.
   






Final Comments


Makes 6 servings