Yield: 12 servings
|2 pounds||Purple and/or white fingerling potatoes; scrubbed|
|1 pounds||Green beans; trimmed|
|¼ cup||Chopped mixed fresh herbs such as|
|\N \N||Chives and garlic chives; (with blossoms|
|\N \N||If desired) and thyme; parsley, mint and|
|\N \N||Summer savory leaves|
|\N \N||Mustard Shallot Vinaigrette; see * Note|
* Note: See the "Mustard Shallot Vinaigrette" recipe which is included in this collection.
In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well. In a large bowl toss together warm potatoes, beans, herbs, Mustard Shallot Vinaigrette and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Serve salad warm or at room temperature. This recipe yields 12 servings as part of a buffet.
Comments: The original recipe title as listed is "Green Bean And Fingerling Potato Salad With Mustard Shallot Vinaigrette".
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8655)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.