This potato salad offers the “best of summer” produce at the farmers market. Enjoy baby potatoes, freshly picked green beans, flavorful cherry tomatoes, fresh red or Tropea onions, sweet basil leaves and crisp leaf lettuce. Combine these fresh vegetables with a classic French dressing and you have a seasonal winner!
Makes 6 servings
Ingredients:
- 2 lbs. baby Yukon Gold potatoes, rinsed and scrubbed
- 1/2 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon of freshly squeezed lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1/2 lb. green beans, rinsed and ends trimmed
- 1/4 cup thinly sliced red or Tropea onion
- 2 cups halved cherry tomatoes
- 1/4 cup chiffonade of fresh basil leaves (about 6 leaves)
- Leaf lettuce rinsed and dried
Directions:
- Add potatoes to a large pot. Cover with water seasoned with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and set aside.
- Meanwhile, in a large bowl, whisk olive oil, vinegar, lemon juice, garlic, mustard, salt and pepper. Set aside.
- Cut potatoes in half and add them to the dressing while still warm. Toss to combine and let cool.
- Bring a large pan of water to boil. Add green beans and boil until bright green and just tender, about 4- 5 minutes Drain and run under cold water. Pat dry.
- Add green beans, sliced onion, tomato halves and fresh basil chiffonade. Gently toss until well coated with dressing.
- To serve, line a platter with leaf lettuce and spoon the potato salad into the center.
Tips:
- How to Chiffonade Fresh Basil Leaves: Wash and dry fresh basil leaves. Stack the leaves on top of one another. Tightly roll the stack of leaves together widthwise into a compact “cigar” or cylinder shape. With a sharp knife, make thin slices across the roll to create fine ribbons. Separate the sliced ribbons with your fingers.
Recipe developed, tested, and photographed by Diane Sokolofski