Veggie Potato Salad for a Crowd

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the red potatoes in a large pot, cover with water, add a good pinch of salt and bring to a boil. Simmer about 15 minutes until a knife slides into them easily, then drain and cool slightly.

2. Meanwhile, make the dressing: whisk the olive oil, white balsamic or rice vinegar, 1 teaspoon salt, Dijon mustard and crushed garlic together in a small bowl until emulsified. Season with black pepper.

3. Cut the warm potatoes into halves or quarters, depending on size, and place in a very large mixing bowl.

4. Pour about two-thirds of the dressing over the warm potatoes and toss gently so they absorb it. Let stand 10 minutes.

5. Add the chopped red onions, red cabbage, cooked green beans, grape tomatoes and capers to the potatoes and toss gently.

6. Add the torn basil and the remaining dressing, then toss gently. Season with salt and black pepper to taste.

7. Cover and refrigerate for at least 1 hour so the flavors meld, then serve chilled or at room temperature.