Veggie Potato Salad For A Crowd
24 servings
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
Instructions
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.
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