Categories: Sides

Ingredients

• 10 small russet potatoes, unpeeled
• 1 1/2 tsp salt, divided
• 1/2 lb. fresh green beans, cut into 1 1/2-inch pieces
• 1/4 tsp pepper
• 2 medium cucumbers, halved lengthwise and cut into 1/4-inch slices
• 1/2 lb. cherry tomatoes, halved
• 1 large red onion, halved and thinly sliced
• 1 cup thinly sliced fresh basil leaves, divided
• 1/2 cup olive oil
• 4 tbsp cider vinegar
• 3 garlic cloves, minced

Directions

1. Place the potatoes and 1/2 tsp salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat and cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry.

2. In a small saucepan, bring 1 cup water to a boil. Add green beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry.

3. Peel and cube potatoes; sprinkle with remaining salt and pepper. Transfer to a serving bowl. Add green beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over veggies; toss to coat. Sprinkle with remaining basil.

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