Southern Cold Green Bean Salad
|New potatoes||1⁄2 Pound, peeled and cubed|
|Fresh green beans||1 Pound|
|Olive oil||3 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Fresh basil/1 teaspoon dried||1 Tablespoon|
|Garlic powder||1⁄8 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
1 In a pan, add the potatoes and boiling water, just enough to cover.
2 Cook for 15 to 20 minutes.
3 Drain well.
4 Remove the strings from beans.
5 Cut the beans into 1 1/2-inch pieces.
6 Wash thoroughly.
7 In another pan add the beans with water, and bring to a boil.
8 Cover and lower the heat.
9 Simmer for 10 minutes or until crisp-tender.
10 Drain well.
11 In a bowl, mix potatoes and beans.
12 Toss gently.
13 Add in the remaining ingredients, stirring well.
14 Pour over the vegetables and toss gently to coat.
15 Cover and place in the refrigerator for at least 4 hours.
16 Serve chilled.