Recipe Background
No matter where or when the potluck arises, you know you need to bring a potato salad. But not just any potato salad: 5-Star Potluck Salad is the only option! Why? Well, tender potatoes and green beans with a vibrant mixture of veggies and a sprinkling of refreshingly fragrant basil are always a hit! All that comes with a smooth, tangy dressing to really bring it all together. It may seem simple, but this 5-Star Potluck Salad brings a potluck of flavors!
No matter where or when the potluck arises, you know you need to bring a potato salad. But not just any potato salad: 5-Star Potluck Salad is the only option! Why? Well, tender potatoes and green beans with a vibrant mixture of veggies and a sprinkling of refreshingly fragrant basil are always a hit! All that comes with a smooth, tangy dressing to really bring it all together. It may seem simple, but this 5-Star Potluck Salad brings a potluck of flavors!
Ingredients
- 10 small russet potatoes unpeeled
- 1 1/2 teaspoons salt divided
- 1 cup water plus more, to taste, divided
- 1/2 pound fresh green beans cut into 1 1/2-inch pieces
- 1/4 teaspoon pepper
- 2 medium cucumbers halved lengthwise and cut into 1/4-inch slices
- 1/2 pound cherry tomatoes halved
- 1 large red onion halved and thinly sliced
- 1 cup fresh basil leaves thinly sliced, divided
- 1/2 cup olive oil
- 4 tablespoons cider vinegar
- 3 cloves garlic minced
Directions
- Place the potatoes and 1/2 teaspoon of the salt in a Dutch oven.
- Add enough of the extra water to the Dutch oven to cover the potatoes.
- Bring the water to a boil.
- Reduce the heat to low and cook, uncovered, until the potatoes are tender, about 12-15 minutes.
- Drain the potatoes and rinse them with cold water.
- Pat the potatoes dry.
- In a small saucepan, bring 1 cup of the water to a boil.
- Add the green beans and cook, uncovered, just until crisp-tender, about 3-4 minutes.
- Drain the green beans and immediately submerge them into some ice water to shock them.
- Drain and pat the green beans dry.
- Peel and cube the potatoes.
- Sprinkle the potatoes with the remaining salt and the pepper.
- Transfer the potatoes to a serving bowl.
- Add the green beans, the cucumbers, the tomatoes, the onion, and 3/4 cup of the basil to the serving bowl.
- Whisk the oil, the cider vinegar, and the garlic together.
- Drizzle the dressing over the vegetables and toss to coat.
- Sprinkle with the remaining basil and serve.
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