Potato Salad With Green Beans & Sun-Dried Tomatoes
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“A delicious picnic friendly recipe that is sure to impress! Flavorful, colorful, a great addition to any table scape!”
Potato Salad With Green Beans & Sun-Dried Tomatoes
1 recipe photo
READY IN:35mins |
SERVES:8 |
UNITS:Metric |
|
Ingredients Nutrition
- 907.18 g baby red potatoes
- 14.79 ml olive oil
- 2 garlic cloves, minced
- 340.19 g green beans
- 118.29 ml sun-dried tomato, chopped (packed in oil)
- 14.79 ml italian seasoning (Mackenthuns robust)
- 14.79 ml light balsamic vinaigrette salad dressing (Newmans Own)
- 29.58 ml fresh basil, chopped
- salt & pepper
- 59.14 ml pine nuts, toasted (optional)
Directions
- Cook potatoes until they poke easily with a fork.
- Cut in half (as soon as they are cool enough to handle.).
- Drizzle with olive oil and toss with garlic.
- Add sundried tomatoes.
- Steam the green beans until crisp-tender.
- Cut green beans in half or bite size pieces and mix with potatoes.
- Add seasoning, dressing, basil and some salt & pepper.
- Add more salt/pepper as if necessary and add pinenuts.
- Can be served chilled or room temperature!
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Potato Salad With Green Beans & Sun-Dried Tomatoes