Guest guest Posted September 10, 2006 Report Share Posted September 10, 2006 Beany Potato Salad 1 1/2 lbs. red potatoes 1 lb. green beans 1/2 cup olive oil 3 tbsps. cider vinegar 1/2 tsp. salt 1/4 tsp. freshly ground pepper 2 tbsps. chopped fresh basil 1/3 cup thinly sliced red onions 1 19 oz. can white beans, rinsed, drained Bring a large pot of salted water to a boil. Cut potatoes in half and slice into 1/2-inch slices. Cook potato slices in boiling water just until tender, about 10 minutes. Meanwhile, trim stem ends from green beans and cut in half or slice diagonally. In a large serving bowl, whisk together the oil, vinegar, salt and pepper. Stir in basil and onions. Using a slotted spoon, remove the potatoes from the water, drain them and add to serving bowl. Return water to a boil and cook beans until crisp-tender, about 5 minutes. Drain beans and add to serving bowl along with white beans. Gently stir everything together, adding more salt and pepper to taste. Serve warm, at room temperature or chilled. serves 4. Everyone is raving about the all-new Mail. Quote Link to comment Share on other sites More sharing options...
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