Potato salad with green and white beans
5 red potatoes (about 1 ½ pounds)
1 pound green beans
½ cup olive oil (organic is best)
3 Tbsp apple cider vinegar
½ tsp salt
¼ tsp black pepper
1/3 cup thinly sliced red onion
2 Tbsp chopped fresh basil
1 15 oz can white beans drained and rinsed
Bring a large pot of water to a boil. Meanwhile cut each potato in half and then into ½ inch slices. Add potatoes to boiling water and cook until just tender (8-10 minutes)
While potatoes are cooking, cut the stem ends off the green beans and snap them in half. In a large serving bowl, whisk together the oil, vinegar, salt, and pepper. Stir in basil and onions.
When potatoes are done, lift them out of the water with a large slotted spoon or mesh strainer and place them in serving bowl, I usually rinse them under cool water so that they stop cooking. Return water to a boil and add the green beans. Cook until tender crisp, about 5 minutes.
Drain the green beans and add them to the bowl. Add the white beans and gently toss everything together. This salad is delicious and warm, at room temperature, or chilled. The recipe says to make extra because you will want it. Serves 4-6