Recipe - Simple Buffet Potato And Green Bean Salad (Hl)

40 small New potatoes; see note
2 One half pound Fresh green beans; ends
snapped off, (up to 3)
2 tablespoon Dijon or wholegrain mustard
Three fourths cup Balsamic or red wine vinegar
1 cup Olive oil
Coarse sea salt and freshly
ground pepper
1 md Red onion; finely minced , or
6 shallots
1 cup Coarsely chopped flatleaf
parsley

Put the potatoes in a large pot, sprinkle with salt, and add water to
cover. Bring to a boil over high heat and cook about 15 minutes, until
tender. Drain in a colander. Or potatoes can be lightly oiled and roasted
in a 425 degree oven for 20 minutes until soft.

While the potatoes are cooking, blanch the greens beans: Bring a pot of
salted water to a boil, add the beans and cook over high heat for about 23
minutes until just tender. Drain, then plunge into an ice bath to cool.
Drain and set aside.

To make the dressing, whisk together by hand or in a food processor, the
mustard and vinegar, then add the oil in a steady stream until the dressing
is thickened and emulsified. Season to taste with salt and pepper.

Pour the dressing into a serving bowl, add the hot potatoes and onions and
toss lightly. Set aside. No more than 3 hours before serving, add the
greens beans and parsley and toss with the remaining dressing.

Note: Cut a band around the center of small new potatoes before cooking to
avoid the jackets from bursting. If the potatoes are larger, cut them in
halves or quarters.

Yield: 20 servings

Nutritional information:257 calories and 11 grams of fat

Courtesy of Carole Peck's "the buffet book"

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: RECIPE FOR HEALTH SHOW #RHF287

Posted to MCRecipe Digest V1 #800 by 4paws@netrax.net (ShermeyerGail) on
Sep 24, 1997