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Try this Green Bean And Fingerling Potato Salad with Vinaigrette recipe, or contribute your own. "Summer" and "Beverage" are two of the tags cooks chose for Green Bean And Fingerling Potato Salad with Vinaigrette.
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* Note: See the "Mustard Shallot Vinaigrette" recipe which is included in this collection. In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander. In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well. In a large bowl toss together warm potatoes, beans, herbs, Mustard Shallot Vinaigrette and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Serve salad warm or at room temperature. This recipe yields 12 servings as part of a buffet. Comments: The original recipe title as listed is "Green Bean And Fingerling Potato Salad With Mustard Shallot Vinaigrette". Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8655) Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 02-17-1999 Recipe by: Sara Moulton
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