Green Bean and New Potato Salad
Green Bean and New Potato Salad requires approximately 45 minutes from start to finish. This gluten free, dairy free, and vegetarian recipe serves 4. This side dish has 240 calories, 5g of protein, and 9g of fat per serving. It will be a hit at your The Fourth Of July event. If you have pepper, basil, whole-grain dijon mustard, and a few other ingredients on hand, you can make it.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender.
Remove potatoes with a slotted spoon; place on a cutting board.
Let cool to room temperature.
Add beans to simmering potato cooking water; cook 3 minutes or until crisp-tender.
Drain; let cool slightly.
Cut potatoes into quarters.
Combine mayonnaise and next 7 ingredients (through garlic) in a large bowl, stirring with a whisk.
Add potatoes, beans, onion, and basil; toss gently to combine.