Simple Buffet Potato And Green Bean Salad

Recipe Ingredients

40		New potatoes, see note (small)
2 1/2 lbs	1135g / 40oz	Fresh green beans, to 3 - ends snapped off
2 tablespoons	30ml	Dijon or whole-grain mustard
3/4 cup	177ml	Balsamic or red wine vinegar
1 cup	237ml	Olive oil
		Coarse sea salt and freshly ground pepper
1		Red onion - finely diced (medium) or 6 shallots
1 cup	40g / 1.4oz	Flat-leaf parsley - coarsely chopped

Recipe Instructions

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.

Courtesy of Carole Peck's "The Buffet Book"

Source:
Recipe For Health Show #RHF287

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