Potato Salad with Green Beans

Ingredients
2 pounds un-peeled potatoes (any variety) 
2 tablespoons olive oil 
several dashes of salt
several generous grindings of pepper
1/2 pound green beans
1 small red onion
1/2 pint grape or cherry tomatoes


Basil Vinaigrette Ingredients
1 garlic clove
6 tablespoons olive oil 
2 tablespoons white wine vinegar
20 to 30 fresh basil leaves (about 1/4 cup firmly packed)
1/4 to 1/2 teaspoon salt
several generous grindings of pepper


Directions 
Preheat oven to 400 degrees. 


Cut the potatoes into 1/2-inch cubes and put the potatoes, olive oil salt and pepper into a large bowl. Toss to completely coat and transfer the potatoes to a shallow roasting pan. 


Bake the potatoes for 20 minutes, stir with a rubber spatula or wooden spoon, and return to the oven. Then begin checking them every 10 minutes or so. Depending on the size and type of your potatoes, the total cooking time will range from 30 to 45 minutes. They are done when they turn golden brown and are tender when pierced with a fork. 


When the potatoes cook: 
• Break off the stem ends from the green beans and add to the potatoes during the last 5 to 7 minutes of baking time. 
• Dice the onion and add to a large bowl; add the tomatoes to the bowl. 
• Prepare the dressing; chop the garlic in a food processor, add the remaining ingredients and process until smooth. 


After the potatoes and green beans have cooked and cooled, add them to the bowl with the onions and tomatoes. Add the dressing and toss. Serve at room temperature. Makes 6 servings. 

Recipe courtesy of What the Bible says about Healthy Living Cookbook