Veggie Potato Salad for a Crowd

By USA WEEKEND Jean Carper

4.63 / 5

40min

15min

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3 pounds small red potatoes unpeeled
2 cups chopped red onions
12 ounces fresh green beans trimmed, cooked al dente
3 ½ 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
⅔ cup extra virgin olive oil
3 tablespoons white balsamic or rice vinegar
1 teaspoon salt
1 ½ teaspoons Dijon mustard
3 cloves garlic crushed