Green bean and fingerling potato salad with vinaigrette

Yield: 12 servings

Measure Ingredient
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@...

~or- MAD-SQUAD@...


Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

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