Italian Potato Salad

We have the perfect side dish for your summer BBQ - Italian Potato Salad! Check out this clip with Mass Appeal to see how it's made.

Ingredients:
2 pounds baby yukon gold or red bliss potatoes
1 cup baby mozzarella balls
2 cups heirloom tomatoes, chopped
1 cup green beans, chopped into bite size pieces
½ cup artichoke hearts, halved
¼ cup black olives
2 tbs. fresh basil, chopped
2 tbs. fresh parsley, chopped
1 tbs. scallions, chopped
Salt and pepper to taste
1/3 cup olive oil
3 tbs. white balsamic vinegar
2 tsp. Dijon mustard
1 tsp. dried basil
¼ tsp. dried oregano
Salt and pepper to taste

Instructions:
Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch.  Cook over medium-high heat until the water reaches a boil.  Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork. Add the green beans the last 3 minutes of cooking. Drain the potatoes in a colander and let cool for 20-30 minutes. Meanwhile, whisk together the vinaigrette ingredients in a bowl (olive oil, white balsamic, Dijon mustard, dried basil, dried oregano, salt and pepper.) Once the potatoes are cooled, mix them in a large serving bowl with the dressing, green beans, mozzarella, tomatoes, artichokes,
olives, parsley, scallions and basil.  Toss gently until evenly combined. Check for seasoning before serving. Chill for an hour before serving.