Summer Potato Salad

4.3 stars based on 3 votes.
3 ratings
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  • 1 pound red potatoes, cut into 1-inch chunks
  • 2 cups green beans cut into 2-inch pieces
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons country-style Dijon mustard
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1/2 cup crumbled feta cheese


Place potatoes in a 2-quart saucepan and cover with water; bring to a boil over high heat. Reduce heat to low, cover and simmer 10 minutes. Add green beans and simmer 5 to 8 minutes longer or until vegetables are tender. Drain.

Combine olive oil, lemon juice, mustard and TABASCO® Sauce in a large bowl and mix well. Add potatoes and green beans and toss until well blended; stir in feta. Serve salad warm or cold.

Makes 4 servings.

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