Potato, Green Bean, and Tomato Salad
You say tomato, I say potato. And green beans.
Why This Recipe Works
The secret to getting tender potatoes and vibrant green beans was to stagger the cooking. We cooked the potatoes in boiling water until just tender and then added the beans so both vegetables finished cooking at the same time. We marinated the tomatoes in a bright, pungent dressing while the vegetables cooked and then tossed everything together before serving. A handful of parsley leaves and some chopped dill provided a refreshing pop.