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Red Potato and Green Bean Salad




Source of Recipe


Internet


List of Ingredients




2 1/2 lb New potatoes, scrubbed
1 1/2 lb Green beans
1/3 cup Herb vinegar (see below)
1/3 cup Extra-virgin olive oil
1/3 cup Vegetable oil
2 tbsp Granulated sugar
1 tsp Paprika
1/2 tsp Salt
1 Clove garlic
1 tsp Coleman's dry mustard
2 tsp Caraway seeds, crushed
3/4 tsp Celery seeds
1 cup Walnut pieces, toasted
1 Medium sweet red pepper
6 Scallions (half green tops)
1 Bunch parsley
1/2 tsp Black pepper, freshly ground


Recipe



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 a knife, 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.

Cut red pepper in slivers, 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. Serve at room temperature.Herb Vinegar:

White wine vinegar, cloves, thyme, rosemary, fennel seeds, bay laurel leaves, basil, and marjoram. Steep spices and herbs in hot wine vinegar, allow to cool and store overnight. Strain and store any remaining vinegar refrigerated.