Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Marinated Potato and Green Bean Salad




Source of Recipe


By The Culinary Institute of America


List of Ingredients




1 1/4 pound red bliss potato, washed
1/2 pound green snap beans, ends trimmed
1 cup red onion slices, thin,
5 tablespoon olive oil,
4 tablespoon red wine vinegar,
2 tablespoon basil, chopped
1 teaspoon Dijon mustard


Recipe



1 Bring a medium-sized sauce pot of salted water to a rolling boil and add the potatoes. Cook until tender, 10 to 15 minutes, until the tip of a knife meets only slight resistance. Remove the cooked potatoes with a slotted spoon and set aside to cool. Allow the water to continue boiling.
2 Cut the green beans into bite-size pieces, at a sharp angle. Add them to the boiling potato water and cook for 2 or 3 minutes until just barely tender. Drain when cooked. Cut the cooled potatoes into ¼-inch wedges.
3 Place the potatoes, green beans, and onion in a large mixing bowl. Combine the oil, vinegar, basil, and mustard in a small bowl; whisk thoroughly. Pour the dressing over the vegetables and toss well. Season to taste with salt and pepper.