GARDEN FRESH POTATO SALAD

Garden Fresh Potato Salad image

A parent from a school I previously taught at gave me this recipe, and I think of that parent and child every time I make this potato salad. The salad looks beautiful, and the fresh basil vinaigrette keeps it light. -Dee Dee Calow, Warren, Illinois

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 20 servings (3/4 cup each).

Number Of Ingredients 10

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Ingredients

3 pounds small red potatoes, quartered
1 pound fresh green beans, trimmed and cut in half
1/3 cup olive oil
1/4 cup red wine vinegar
1/4 cup minced fresh basil
2 tablespoons minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
6 hard-boiled large eggs, sliced
1 cup grape tomatoes

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding beans during the last 4 minutes of cooking. Drain. Transfer to a large bowl., In a small bowl, whisk oil, vinegar, basil, parsley, salt and pepper. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour. , Stir before serving; top with eggs and tomatoes. ,

Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 202mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges