Green Bean & Potato Salad

Recipe by: Tracy L. Hughes

Serves: 4-6


1 lb fresh whole green beans

1 pint grape tomatoes, halved

1/4 cup red onion, chopped

8 red skin potatoes, quartered

1/2 cup Extra Virgin Olive Oil

1 pkt dry Italian dressing seasoning mix

Preparation


In a medium pot place quartered red skin potatoes and fill with water until potatoes are completely submerged. Place on medium heat and bring to boil. Potatoes are done when you can stick a fork in and the potato is tender but still firm, approximately 6-8 minutes. Strain the potatoes, place in bowl and immediately put in refrigerator until cooled.

In a separate medium sized pot for the green beans bring water to boil. Gently add green beans to boiling water and cook approximately 5 minutes or until tender but still crisp. Strain and place in refrigerator until cooled.

While potatoes & green beans are cooling prepare remaining ingredients. Half the tomatoes and chop the onion.

In a large serving bowl combine all ingredients. Add olive oil and seasoning packet and thoroughly toss. Refrigerate and serve chilled.

Variations: (1) add 1/2 cup crispy crumbled bacon (2) add 1 cup crumbled feta cheese