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Farm Stand Potato Salad
What You’ll Need
3 pounds red potatoes
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 cups frozen cut green beans, thawed and drained
1 cup frozen corn, thawed
2 stalks celery, sliced
1/2 red onion, coarsely chopped
1/2 red bell pepper, cut into 1/2-inch chunks
What to Do
Place potatoes in a large pot and cover with water; bring to a boil over medium-high heat. Cook 20 to 25 minutes, or until fork-tender; remove from heat and drain. Allow potatoes to cool, then cut into 1-inch chunks.
In a large bowl, combine oil, vinegar, basil, sugar, salt, and pepper; mix well. Add remaining ingredients, including potatoes, and toss to coat.
Cover and chill at least one hour before serving.
Notes
You can use fresh green beans, if you prefer. Just trim, cut in half, and add them to the potatoes for the last 10 minutes of cooking. Drain and proceed as above.
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