A summer treat, with basil and snap peas, this is a memorable addition to the summer bbq.
1 1/4 pound red bliss potatoes, washed
1/2 pound green snap beans, ends trimmed
1 cup red onion slices, thin
5 tablespoons olive oil
4 tablespoons red wine vinegar
2 tablespoon basil, chopped
1 teaspoon Dijon mustard
Bring a medium-sized saucepot of salted water to a rolling boil and add the potatoes. Cook until tender, 10 to 15 minutes, until the tip of a knife meets only slight resistance. Remove the cooked potatoes with a slotted spoon and set aside to cool. Allow the water to continue boiling. Cut the green beans into bite-size pieces, at a sharp angle. Add them to the boiling potato water and cook for 2 or 3 minutes until just barely tender. Drain when cooked. Cut the cooled potatoes into 1/2-inch wedges or slice in half if small. Place the potatoes, green beans, and onion in a large mixing bowl. Combine the oil, vinegar, basil, and mustard in a small bowl; whisk thoroughly. Pour the dressing over the vegetables and toss well. Season to taste with salt and pepper.
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