HERBED POTATO, GREEN BEAN, AND CHERRY TOMATO SALAD

This simple salad is a delicious way to take advantage of freshly harvested potatoes, green beans and tomatoes. It makes a great dinner salad with or without a protein. We can see adding grilled chicken or really good canned tuna and Nicoise olives, which would turn it into a sort of Nicoise salad. 2 pounds Yukon gold or otherwaxypotatoes, cut into medium-size chunks

Salt

1 pound green beans,

trimmed

1 pint cherry tomatoes,

sliced in half

1/4 cup Parsley- and Basil-Infused Red Wine Vinegar (see recipe) 1/4 cup olive oil

1/2 teaspoon Dijon

mustard

1/2 teaspoon salt Freshly cracked black

pepper, to taste Pinch cayenne, optional 1/4 cup chopped parsley 1/4 cup chopped basil

In a large saucepan, cover potatoes with cold water. Add a generous pinch of salt and bring water to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Drain and cool slightly.

While potatoes are cooking, in a medium saucepan, bring water to a boil. Add green beans and cook 3 minutes until tender, but still crisp. Drain into a colander and run cool water over green beans so they stop cooking.

Combine potatoes and green beans in a large bowl. Add cherry tomatoes.

In a medium bowl, whisk together vinegar, olive oil, Dijon mustard, salt, black pepper and cayenne. Pour over vegetable mixture and toss to coat vegetables. Add parsley and basil and taste for seasoning, adding more dressing if needed. Let salad sit at room temperature 2 hours before serving. Serve at room temperature. Serves 8.

Per serving: 174 calories (percent of calories from fat, 35), 4 grams protein, 25 grams carbohydrates, 4 grams fiber, 7 grams fat (trace saturated fat), no cholesterol, 114 milligrams sodium.

Adapted from a recipe provided by Noelle Joy of UGArden.

Parsley- and Basil-Infused Red Wine Vinegar adds a special touch to Herbed Potato, Green Bean, and Cherry Tomato Salad.