Ingredients

For Potato Salad

• 1 ½-2 pounds halved baby yellow or white potatoes or quartered small potatoes
• Salt
• 12-16 ounces, ¾-1 pound thin broccolini chopped or thin green beans cut into thirds
• 1 pint cherry tomatoes, halve them
• A handful of basil, torn

Dressing

• 2 small or 1 large clove garlic, crushed
• 1 shallot, coarsely chopped
• 1 teaspoons chili flakes or hot sauce
• Juice of ½ small lemon
• 3 Tablespoons tomato vinegar or red wine vinegar
• About ½ cup EVOO  
• 5-6 leaves of basil, torn
• Salt to taste

Directions

Prep potatoes, broccolini or green beans and tomatoes and place potatoes in a pot and cover with water, bring to boil.

Once boiling add salt and cook to tender 12-15 minutes, add broccolini or green beans in last 2-3 minutes when potatoes are almost done. 

Drain and place in a large bowl with basil and tomatoes. 

Place ingredients for dressing except EVOO in food processor and pulse a few times then stream in the oil, adjust seasoning.

Add to potatoes and toss.