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Name: Robbs Red Potato and Green Bean Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 Garlic; 1/3 c Vegetable oil; 1 ts Paprika; 2 tb Granulated sugar; 1 c Walnut pieces; 1 Bunch parsley; 1/2 ts Black pepper, or to taste; 1/2 ts Salt; 3/4 ts Celery seeds; 2 1/2 lb New potatoes, scrubbed; 1 Medium sweet red pepper; 1/3 c Herb vinegar; 2 ts Caraway seeds, crushed; 1 1/2 lb Green beans; 1/3 c Extra-Virgin Olive Oil; 6 Scallions (half green tops)

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INGREDIENTS

1 Garlic
1/3 c Vegetable oil
1 ts Paprika
2 tb Granulated sugar
1 c Walnut pieces
1 Bunch parsley
1/2 ts Black pepper, or to taste
1/2 ts Salt
3/4 ts Celery seeds
2 1/2 lb New potatoes, scrubbed
1 Medium sweet red pepper
1/3 c Herb vinegar
2 ts Caraway seeds, crushed
1 1/2 lb Green beans
1/3 c Extra-Virgin Olive Oil
6 Scallions (half green tops)

Servings

INSTRUCTIONS

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 1-1/2-inch pieces and cook in a large pot of boiling water until just tender-crisp. 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, 12-15 minutes. Drain and pat dry. Allow the potatoes to cool slightly. Slice potatoes into 1/4-inch 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 Balduccis, New York City. A reasonable substitute could probably be made by steeping these herbs in white wine vinegar for a few weeks before using.

NOTES

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Robbs Red Potato and Green Bean Salad

1 Garlic
1/3 c Vegetable oil
1 ts Paprika
2 tb Granulated sugar
1 c Walnut pieces
1 Bunch parsley
1/2 ts Black pepper, or to taste
1/2 ts Salt
3/4 ts Celery seeds
2 1/2 lb New potatoes, scrubbed
1 Medium sweet red pepper
1/3 c Herb vinegar
2 ts Caraway seeds, crushed
1 1/2 lb Green beans
1/3 c Extra-Virgin Olive Oil
6 Scallions (half green tops)

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 1-1/2-inch pieces and cook in a large  pot of boiling water until just tender-crisp. 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, 12-15 minutes. Drain and pat dry. Allow the potatoes  to cool slightly. Slice potatoes into 1/4-inch 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 Balduccis, New York City.   A reasonable substitute could probably be made by steeping these herbs in  white wine vinegar for a few weeks before using.

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Nutrition

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Serving Size: 1 Serving (284g)
Recipe Makes: 8 Servings

Calories: 481
Calories from Fat: 438 (91%)

Amt Per Serving		% DV

	Total Fat 48.6g	65 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 22.2g
	Polyunsanturated Fat 18.1g
Cholesterol 0mg		0 %
Sodium 6.1mg		0 %
Potassium 279.4mg		7 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 6.4g
Protein 5.3g		8 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 481

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