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!

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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

Step 1 –Place the potatoes and 1/2 teaspoon of the salt in a Dutch oven.

Step 2 –Add enough of the extra water to the Dutch oven to cover the potatoes.

Step 3 –Bring the water to a boil.

Step 4 –Reduce the heat to low and cook, uncovered, until the potatoes are tender, about 12-15 minutes.

Step 5 –Drain the potatoes and rinse them with cold water.

Step 6 –Pat the potatoes dry.

Step 7 –In a small saucepan, bring 1 cup of the water to a boil.

Step 8 –Add the green beans and cook, uncovered, just until crisp-tender, about 3-4 minutes.

Step 9 –Drain the green beans and immediately submerge them into some ice water to shock them.

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Step 10 –Drain and pat the green beans dry.

Step 11 –Peel and cube the potatoes.

Step 12 –Sprinkle the potatoes with the remaining salt and the pepper.

Step 13 –Transfer the potatoes to a serving bowl.

Step 14 –Add the green beans, the cucumbers, the tomatoes, the onion, and 3/4 cup of the basil to the serving bowl.

Step 15 –Whisk the oil, the cider vinegar, and the garlic together.

Step 16 –Drizzle the dressing over the vegetables and toss to coat.

Step 17 –Sprinkle with the remaining basil and serve.