1 pound small red new potatoes or Yukon Gold potatoes, halved
Kosher salt
1 pound green beans, trimmed and cut into 2-inch pieces
2 large tomatoes, chopped
½ small red onion, thinly sliced and soaked in ice water to remove strong onion flavor, if desired
1 clove garlic, crushed
¼ cup thinly sliced basil leaves
¼ cup unrefined, cold pressed, extra virgin olive oil
2 Tablespoons red wine vinegar
Instructions
Place potatoes in a large pot and cover with cold water. Add a few teaspoons of salt and bring to a boil. Lower heat to a simmer and cook potatoes until tender, about 15 minutes (more or less depending on the size of the potatoes.) Drain potatoes and transfer to a serving bowl.
Prepare an ice water bath in a large bowl. Bring a separate pot of salted water to a boil and add green beans. Cook uncovered until crisp tender, about 3-4 minutes. Drain and immediately plunge beans into the ice water bath. When completely cool, drain the beans and pat dry. Add to the potatoes.
Add remaining ingredients to the serving bowl and toss to coat. Season well with salt and pepper.
Notes
Alternatively, instead of garlic, basil, oil and vinegar, substitute a few dollops of pesto and toss to combine. You can also add some olives, a few tablespoons of capers or slivered roasted red peppers.
Recipe by Pamela Salzman at https://pamelasalzman.com/italian-potato-salad/