Recipe - Red Potato And Green Bean Salad Robert

2 One half pound New potatoes, scrubbed
1 One half pound Green beans
1/3 cup Herb vinegar
1/3 cup Extravirgin olive oil
1/3 cup Vegetable oil
2 tablespoon Granulated sugar
1 teaspoon Paprika
One half teaspoon Salt
1 Clove garlic
1 teaspoon Coleman's dry mustard
2 teaspoon Caraway seeds, crushed
Three fourths teaspoon Celery seeds
1 cup Walnut pieces
1 Medium sweet red pepper
6 Scallions (half green tops)
1 Bunch parsley
One half teaspoon Black pepper, or to taste

To prepare dressing, in blender container combine herb vinegar, olive oil,
vegetable oil, granulated sugar, paprika, salt, garlic, dry mustard,
caraway seeds, and celery seeds. Blend until well emulsified.

Cut green beans on the diagonal in 11/2inch pieces and cook in a large
pot of boiling water until just tendercrisp. Refresh in cold water, drain
and pat dry.

Cook the potatoes in a large pot of boiling water until just tender when
pierced with aknife, 1215 minutes. Drain and pat dry. Allow the potatoes
to cool slightly. Slice potatoes into 1/4inch thick slices, drizzling a
small amount of dressing over potato slices and tossing to coat as you
slice.

Add green beans to potato slices and toss to combine, drizzling a small
amount of dressing to coat.

Dice red pepper, chop scallions and parsley, and add with remaining
ingredients and toss to combine, drizzling just enough additional dressing
to evenly coat salad. Grind black pepper over salad to taste and lightly
toss again. Taste and adjust seasonings.

Salad is best if eaten the same day it is made slightly warm or at room
temperature do not refrigerate! Leftovers should be refrigerated, but may
be warmed slightly in the microwave before serving.

NOTE: I use Soleillou Radiant Wine Herb Vinegar which contains white wine
vinegar, cloves, thyme, rosemary, fennel, bay laurel leaves, basil, and
marjoram. This is available from Balducci's, New York City.

A reasonable substitute could probably be made by steeping these herbs in
white wine vinegar for a few weeks before using.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini