Ingredients

• 3 pounds small red potatoes, unpeeled
• 2 cups chopped red onions
• 12 ounces fresh green beans, trimmed, cooked al dente
• 3 1/2 cups roughly chopped red cabbage
• 1 pint grape tomatoes, halved
• 3 tablespoons capers, drained
• 2 ounces basil leaves, trimmed and torn in large pieces
• salt and freshly ground black pepper to taste
• Mustard Dressing:
• 2/3 cup extra virgin olive oil
• 3 tablespoons white balsamic or rice vinegar
• 1 teaspoon salt
• 1 1/2 teaspoons Dijon mustard
• 3 cloves garlic, crushed

Browse by ingredient

Instructions

1. In a large pot, cook whole potatoes until done. Cool. Cut into bite-sized pieces. In a very large bowl, combine all ingredients from potatoes through basil. Whisk together dressing ingredients. Toss with vegetables, and add salt and pepper to taste. Chill. Serve.