Summer Vegetable Potato Salad
- In a medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender. Drain and cool. On a large serving platter arrange potatoes, beans and tomatoes. Sprinkle with the basil.
- For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture. Sprinkle salad with goat cheese.
Recipe by Kristin, inspired by Better Homes and Gardens