Simple Buffet Potato and Green Bean Salad (Hl)

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Try this Simple Buffet Potato and Green Bean Salad (Hl) recipe, or contribute your own.


3/4 c Balsamic or red wine vinegar
1 c olive oil
2 tb Dijon or whole-grain mustard
2 1/2 lb Fresh green beans; ends
1 c Coarsely chopped flat-leaf
Coarse sea salt and freshly
1 md Red onion; finely diced, or
40 sm New potatoes; see note

Original recipe makes 20 Servings



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 2-3 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 Pecks "the buffet book" Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <> Recipe by: RECIPE FOR HEALTH SHOW #RHF287 Posted to MC-Recipe Digest V1 #800 by (Shermeyer-Gail) on Sep 24, 1997

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