Make this in July: Tomato, Green Bean and Potato Salad

 From my childhood church cookbook: Edina Morningside Community Church. It’s a perfect salad for July when beans are plentiful. Tastes very European…I love it! 

Tomato, Green Bean and Potato Salad

1 3/4 lbs red potatoes cut in bite sized pieces. 

3/4 lb fresh green beans trimmed and cut in bite sized pieces

2 tsp salt

5 Tbsp balsamic vinegar 

4 Tbsp olive oil

1 Tbsp Dijon mustard

1/4 tsp salt

1/8 tsp black pepper

1/3 cup snipped fresh basil

1/2 cup sliced green onion

I pt cherry tomatoes, halved

Wash and cut green beans. Steam until crisp-tender, then place in ice water. Set aside. Cook tomatoes in water to cover with 2 tsp salt. Cook covered until tender, but firm. Drain and put in large bowl. Whisk together vinegar, oil, mustard, 1/4 tsp salt and 1/8 tsp pepper. Stir in green onion and basil. Pour over warm potatoes. Drain chilled green beans and stir into potatoes. Mix gently. Store in refrigerator. Remove from fridge 1 hour before serving. Stir in tomatoes and serve.