Garden Fresh Potato Salad

• 3 pounds small red potatoes, quartered
• 1 pound fresh green beans, trimmed and cut in half
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup minced fresh basil
• 2 tablespoons minced fresh parsley
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 6 hard-boiled large eggs, sliced
• 1 cup grape tomatoes

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding beans during the last 4 minutes of cooking. Drain. Transfer to a large bowl.
2. In a small bowl, whisk oil, vinegar, basil, parsley, salt and pepper. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour.
3. Stir before serving; top with eggs and tomatoes.

red potatoes, green beans, olive oil, red wine vinegar, fresh basil, parsley, salt, pepper, eggs, grape tomatoes

Taken from www.tasteofhome.com/recipes/garden-fresh-potato-salad/ (may not work)