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 <firstname.lastname@example.org> Recipe by: RECIPE FOR HEALTH SHOW #RHF287 Posted to MC-Recipe Digest V1 #800 by email@example.com (Shermeyer-Gail) on Sep 24, 1997
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 24 (75%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 2.3mg||0 %|
|Potassium 10.8mg||0 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.6g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 32
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